Chicken & Asparagus Terrine

Powdered Gelatin 4 tsp

Cold Water 2 Tbs

Clear Chicken Stock 1/2 cup

Sherry 2 Tbs

Sliced Prosciutto

3 1/2 oz

Boneless, Skinless Chicken Thighs 1 lb, poached and sliced lengthwise

Asparagus 16–20 spears, depending on thickness, blanched to tender-crisp

Mixed Fresh Herbs ( Parsley, Tarragon, Chives) ¼ cup, minced

Kosher Salt and Freshly Ground Black Pepper

Chives to garnish

a beautiful recipe for summer from Chef lili sullivan, of merrill House in Picton.

1 ADD chicken, any spices you'd like to use, 1 1/2 tablespoons salt, and enough water to cover chicken by 1 inch to a pot. Over medium heat, cover pot and bring liquid to a very low simmer. Lower heat and cook until cooked through (about 15 minutes).

2 TRIM woody ends of asparagus. Bring a stockpot filled with 2 inches of salted water to a boil. Add asparagus and cover. Cook until bright green and tender-crisp, about 3 to 4 minutes. Remove the asparagus, place on tea towels, and pat dry.

3 IN a small bowl, stir together gelatin and water and set aside. Heat stock, then add 1 ladle of hot stock into the gelatin; whisk together, then pour back into the stock and whisk together. Stir in sherry; season with salt and pepper. Take off heat and set aside.

4 LINE a 12 x 2 x 2-inch loaf pan (or terrine mould) with a generous length of plastic wrap so the sides overhang the edge. Line the inside with the prosciutto, leaving some to hang over the edge. Reserve 2 slices of prosciutto for the top.

5 POUR a small amount of stock into bottom of pan, and fit a layer of chicken evenly together on bottom, covering completely. Place a layer of asparagus over the chicken, season lightly with salt and pepper, pour more stock over the top, then sprinkle with half the herbs. Repeat with another exact layer, then end with a third layer of chicken on top.

6 USE the side of your hand to gently press the chicken. Pour remaining stock across top of the terrine. Place remaining prosciutto lengthwise across the top; fold overhanging prosciutto over top. Fold overhanging wrap to cover neatly. Put in fridge on a tray to set until firm, about 1 hour.

7 CUT a piece of cardboard to fit perfectly on top of terrine and cover with a light weight, like an egg carton, to chill overnight. Keep terrine well chilled. Turn out from the pan, then slice with sharp knife to serve, with chives, baguette slices, and crisp greens. Excerpted from County Heirlooms: Recipes and Reflections from Prince Edward County by Natalie Wollenburg and Leigh

Nash, with permission of Invisible Publishing.