Chicken Terrine

A smooth, herb-infused chicken terrine with a 2:1 fat-to-protein ratio. Fresh basil and rosemary add aroma and help limit oxidation. The chicken itself works as a natural emulsifier, creating a silky texture that supports digestion and delivers balanced, keto-friendly calories. A reliable staple that covers your macros and keeps your gut happy.

Ingredients

  • 1.2 lb lean ground chicken

  • 1 cup fat (butter, olive oil, high-oleic sunflower oil, or a mix)

  • 1 tbsp of olive oil

  • 1 cup fresh basil leaves, loosely packed

  • 1 tbsp unflavored gelatin

  • ¼ cup apple cider vinegar

  • Salt & freshly ground pepper, to taste

  • 5 sprigs fresh rosemary (or as much as you like, for preventing chicken oxidation)

  • 1/4 cup cold water (for blooming gelatin)

  • 1/2 cup warm water or light rosemary chicken broth (for blending)

Method

  1. Season the Chicken: In a large bowl, combine ground chicken with salt, pepper, and a 1 tbsp of olive oil. Mix well, then shape into large balls about 3 inches in diameter.

  2. Prepare Rosemary Poaching Liquid: In a pot, simmer water with the rosemary sprigs for about 5 minutes to infuse.

  3. Poach the Chicken Balls: Gently lower the chicken balls into the rosemary water. Poach at a gentle simmer for about 20 minutes, or until the internal temperature reaches 160°F (71°C). Remove and let cool slightly.

  4. Melt the Fat: If using butter, melt 8 oz (1 cup) over low heat until fully liquid.

  5. Bloom the Gelatin: In a small bowl, sprinkle gelatin over 1/4 cup cold water and let sit for 1 minute.

  6. Blend the Terrine: In a high-speed blender or food processor:

    • Add the poached chicken, apple cider vinegar, extra salt and pepper, and ½ cup warm water or rosemary broth. Blend until partly smooth.

    • Pour in the melted fat and continue blending.

    • Add the basil leaves and blend again until very smooth.

    • Finally, add the bloomed gelatin and blend one last time until fully incorporated.

  7. Set and Chill: Transfer the mixture into a loaf pan, terrine mold, or a simple glass container. Smooth the top, cover with a lid or plastic wrap, and refrigerate for at least 4 hours, until firm.

  8. Serve: Slice or scoop and serve cold — as a complete meal or paired with side vegetables such as grilled peppers.

Total Nutrition Information

  • Calories: 2530

  • Fat: 230g

  • Protein: 110g

  • Net Carbs: 5g

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