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The Lodge at Smithgall Woods

Helen, Georgia

Specialty Recipe

Smoked Chicken Terrine

2 whole chickens
Fresh herbs such as thyme, oregano, parsley, sage (finely chopped)
1 onion for each chicken, chopped
2 Tablespoons garlic, chopped
Salt and pepper (6 to 1 mix)
1/2 bunch flat leaf parsley
Kosher salt to taste
12-inch terrine mold
smoking chips and smoker

Gently loosen skin of chickens and rub with chopped herbs, salt, and pepper. Stuff the cavity with the chopped onions, garlic, herbs, and about 1 teaspoon of the salt and pepper mix. Cover with plastic wrap and refrigerate overnight to marinate.

Place a wire rack in a baking pan and put the chicken on the rack. Using a smoker with a temperature setting, smoke the chicken at 275 degrees for approximately 5 hours or until the internal temperature is 185 degrees. Replace smoke as needed for the first 2 to 3 hours.

Reserve the liquid in the pan and remove any fat that settles out of the liquid. Pull the skin off the chicken and reserve, then pull the chicken off the bone and place in a bowl. When all the chicken if off the bone, add the parsley leaves, the pan liquid, and kosher salt to taste; pack into a plastic-lined terrine mold. Using a "press" the size of the top of the mold, press the chicken over night in the refrigerator. (Use cans to weigh the press down).

Roast the skin until crisp and cut or break for use as cracklings on the terrine. Serve the sliced terrine with the cracklings and mayonnaise on a bed of lettuce.

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