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Debone the chicken, remove the skin and strip the meat from the leg bones.
Weigh out 450 grams of chicken breast, dice it and place in the Vitamix blender with the white of one egg.
Calculate the total weight of chicken and cream, and use 1.8% of salt for seasoning.
Process the meat in the Vitamix on high in two second bursts while plunging the tamper into all four corners.
Place the blended mixture in the fridge to cool down.
Trim the stalks from the shitake mushrooms, keep half whole and cut half into small dice.
Saute the mushrooms in butter and finely chopped garlic until cooked.
Blend in the heavy cream in three stages until smooth and emulsified.
Finely chop the herbs, roughly chop the green peppercorns and mix with the pistachios and chicken mousse.
Oil a loaf pan and line with a double layer of cling film.
Build layers of mousse, chicken breast and thigh, and whole and diced mushrooms in the pan.
Fold over the plastic wrap, make a foil lid, and place in a pan with hot water.
Bake in a 325 degree oven for about an hour and 15 minutes until the internal temperature is 140 degrees.
Weigh the terrine down with a similar sized pan and refrigerate for at least 12 hours.