Step 1

Pour chilled cream on roughly cubed white bread.

Step 2

Trim the chicken, removing any membranes, and chop roughly.

Step 3

In the meantime, place the jar of the blender you plan to use to chop the chicken in the freezer for at least 30 minutes.

Step 4

Place cream soaked bread and chicken in the chilled blender jar. Blend until you have a smooth, uniform mixture. 

Step 5

Adjust the consistency: it should be soft and uniform, but not liquid. If needed, add more cream. Adjust the flavor with a pinch of salt and a grinding of pepper.

Step 6

The stuffing must not be heated to avoid losing the binding power of the albumin in the chicken. This stuffing is used for terrines or stuffing meat in general.