My "how to make it"photos for with and and .
Note hocks and chicken stock were braised on the lowest setting in the oven overnight for 15 hrs.. Also, once meat is cooked and drained (you can reserve this liquid to use again as a master stock), the meat (including skin etc) should be loosley torn/picked, drained again, and mixed with other ingredients .. herbs/condiments etc and this mix is then pressed firmly into a mould lined with clingfilm, and then weights put on it (eg canned food tins), and refrigerate for at least 12-24 hrs for best setting result. I like to use smoked ham hocks in this product as it retains its unique deep, vibrant red tones in the terrine and for the smokey layer of flavour. Good luck!
.Special note *** I dedicate this post to my beautiful friend Scarlett! Xxxx *** 😚💖👍
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