The thigh is both of our favorite joints on the bird. It has a rich texture, with a variety of juicy muscles bound together with rich pockets of fat and a gorgeous crispy skin. The variety of textures and flavors can be revelatory when handled properly. In the terrine, the chicken retains all of it's positive properties and the bone is eliminated. This makes it versatile, beautiful and easy to eat. You can season the meat with anything you wish before pressing it together and the time in the mold allows the flavors to permeate the meat. For fans of dark meat it is the ultimate expression of the bird.
Pictured here is a crispy, chicken terrine seasoned with vaudovan and paired with cauliflower and egg yolk. The flavors balance beautifully, both suave and aromatic, creamy and crunchy, earthy and meaty. It is today's culmination of of chicken and vegetable.