Cooking directions

1. Prepare Chicken:
   Preheat the oven to 180°C.
   Remove the skin from the Sadia Whole Chicken and debone the chicken, discarding the wings. Cut the chicken into 1½ cm pieces.

2. Prepare Terrine:
   In a large bowl, mix the chopped chicken, pistachios, basil, thyme, lemon zest, salt, and pepper.

3. Line the Terrine Dish:
   Line a terrine dish with cling film and then line it with turkey rashers, ensuring they overlap slightly and that there is enough hanging over the edge to wrap over the top.

4. Fill the Terrine:
   Place the chicken mixture into the lined dish, pressing it down gently.
   Fold the excess turkey bacon over the top to seal the terrine, folding the side and end pieces first.

5. Cook the Terrine:
   Wrap the dish in tin foil and place it in a deep baking tray. Add enough water to the baking tray to make a bain-marie (water should come up to about ⅔ of the terrine dish).
   Bake for 1½ hours.

6. Chill and Serve:
   Remove from the oven and discard the foil. Let the terrine rest at room temperature for 5 minutes.
   Place the terrine in the fridge for 4-5 hours or overnight to set.
   Once chilled, remove the terrine from the dish and garnish with pistachio slivers and thyme sprigs.
   Slice to serve.