Chicken Terrine with Hearts and Gizzards

Trim the chicken hearts (400 g) and chicken gizzards (400 g), then cut them into small pieces. Divide the boneless, skinless chicken thigh (800 g) in half: cut one half into pieces and mince the other half in a food processor or meat grinder.

Add gelatin (10 g), table salt (12 g), dried garlic (2 g), paprika (2 g) and black pepper (1 g). Mix thoroughly so the gelatin and seasonings are evenly distributed through the meat.

Line a loaf pan with an oven-roasting bag. Transfer the mixture to the pan and press it firmly into an even layer. Fold the overhanging edges of the bag over the top.

Bake in a preheated oven at 180 °C for 1 hour 30 minutes, until fully cooked through. After baking, weigh the terrine down and cool it until completely cold. Then refrigerate until morning before slicing.