Halve 5 shallots lengthways. Rinse chicken, then place in a large saucepan with the halved shallots, wine, carrot, leek, parsley sprigs, thyme, bay leaves, garlic and peppercorns, and cover with cold water. Season to taste and simmer over low heat until chicken is cooked through (25-35 minutes). Transfer chicken to a plate, strain stock through a sieve lined with muslin into a clean saucepan (discard solids) and simmer over medium heat until reduced to 500ml (25-30 minutes). Season to taste, squeeze excess water from gelatine and stir into stock to dissolve.

Shred chicken meat (discard skin and bones) and pour half the stock over meat and set aside to cool slightly. Finely chop remaining shallots and add to meat with finely chopped parsley and lemon rind. Press mixture into a 2-litre terrine mould or loaf tin lined with plastic wrap. Pour remaining stock over (there may be a little stock left over) and press lightly. Wrap in plastic wrap, weight with food cans and refrigerate to set (6 hours). To serve, carefully turn out onto a serving plate or board and cut into thick slices.

For zucchini salad, boil quinoa in a saucepan of salted water until tender (10-12 minutes), drain well and set aside to cool. Process vinegar, lemon juice, bay leaves, garlic, 100ml oil and 100ml water in a food processor until combined. Strain through a fine sieve into a bowl (discard solids), add remaining oil, whisk to combine and season to taste. Place zucchini in a bowl, pour dressing over, add quinoa, season to taste and set aside until zucchini softens slightly (3-4 minutes). Serve with slices of chicken terrine.