“Tuna” of Chicken Recipe
- a 3- to 4-pound chicken, skin removed
- 1 carrot, chopped coarse
- 1 onion, quartered
- 2 garlic cloves
- fine sea salt to taste
- freshly ground black pepper to taste
- 1 to 1 1/4 cups extra-virgin olive oil
- 1/2 cup fresh sage leaves (about 1 small bunch)
- 10 garlic cloves, crushed lightly
- fine sea salt to taste
- freshly ground black pepper to taste
- 1/2 pound mesclun or other tender salad greens
- In an 8-to-9 quart kettle combine chicken, vegetables, salt, pepper, and enough water to cover chicken completely. Bring mixture to a boil, skimming any foam that rises to surface, and simmer, covered, 2 1/2 hours.
- Remove kettle from heat and let chicken cool completely, uncovered, in poaching liquid. Remove chicken from liquid and shred, discarding bones.
- Drizzle 2 tablespoons oil over bottom of a 4-to-6 cup terrine and cover with one-third chicken, a few sage leaves, a few garlic cloves, salt, and pepper. Drizzle with 2 tablespoons more oil and continue layering, making at least 3 layers, in same manner. Pour enough remaining oil into terrine to cover chicken. Lay a sheet of plastic wrap on surface of chicken and chill terrine at least 1 day and up to 3 days. Let terrine stand at room temperature 1 hour before serving.
- Pour off about 3 tablespoons oil from terrine and in a large bowl toss it with mesclun and sail and pepper to taste. Spoon chicken mixture over greens.