Chicken Liver Terrine
- 1 1/2 lb (750 g) chicken livers, trimmed of any connective tissue
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 1/2 cups heavy cream
- 1 egg
- 2 fresh thyme sprigs
- 2 bay leaves
- Toasted baguette slices or crackers
- The night before you bake the terrine, combine the chicken livers in a shallow bowl with milk to cover. Cover and refrigerate overnight.
- The next day, preheat an oven to 375°F (190°C). Drain the chicken livers and place in a food processor fitted with the metal blade or in a blender.
- Add the salt, white pepper, cream and egg. Process or blend on high speed until smooth, about 1 minute.
- Strain the liver purée through a medium-mesh sieve into a bowl, to remove any fibrous matter.
- Then pour the strained purée into a 9 1/2-by-3 1/2-by-3 1/2-inch (24-by-9-by-9-cm) terrine.
- Lay the thyme sprigs and the bay leaves on top as a garnish. Cover the terrine with its lid or aluminum foil.
- Place it in a baking pan and pour enough hot water into the pan to reach halfway up the sides of the terrine.
- Bake until a knife inserted into the center comes out clean, about 45 minutes.
- Remove the baking pan from the oven and then remove the terrine from the baking pan. Uncover and let cool. Then cover and refrigerate overnight.
- Cut into slices and serve chilled or at room temperature. Accompany with toasts or crackers.
Share & Print
0 0 100 0