Terrine of Chicken & Ham.

1 lb lean ham or bacon.
1 small/medium chicken
½ bottle of white wine or 350 mls dry cider
2 cloves of garlic
1 small onion, chopped
2 bay leaves
Sprig Rosemary
2 or 3 tablespoons fresh parsley
Salt & black pepper
Half a sachet of gelatine (opt.)

Line a loaf tin 9” x 5” x 3” with food wrap.  A damp cloth may help to press it into the corners.

Cut the ham into small chunks and put into a bowl of cold water for an hour.
Divide the chicken into four to six sections for easier cooking.
Put into a wide saucepan and add the drained ham.  Pour in the wine or cider, adding the onion garlic and herbs except the parsley.
Cover and bring to the boil. Simmer gently until tender – about 1½ hours, ensure the liquid doesn’t evaporate.
Lift out the meat and discard the bones and skin.
Finely chop the chicken and the ham.  Blitz half of the meat in a food processor to give a combination of smooth and chunky textures in the finished dish.

Mix the meats in a bowl, adding the chopped parsley.  Add about 200 mls of the cooking liquid to the meats.  For a firmer set  dissolve the gelatine in the cooking juices before adding to the meats.  Pour into the prepared tin and chill for a few hours or overnight,
When completely set, turn out the terrine and cut in slices with a sharp knife.
Serve with salads.