- rinse your chicken livers in cold water
- boil some water with some salt and a splash of vinegar and drop them in for 2 minutes (just to get rid of the frothy stuff) and rinse them again
- cut up your onion and garlic and pulse it in the food-processor
- cut the livers in half and fry them in some olive oil for 2 minutes with the salt, pepper, onions and garlic and the splash of cognac or Armagnac for 1 more minute and transfer to a mixing bowl
- in the food processor, quickly chop up the herbs (I use parsley & rosemary & thyme), a tbsp of grainy mustard, the juice of one lemon and 2 tbsp olive oil and transfer to another bowl
- put the cooked chicken livers and onion & garlic inside the food-processor and pulse a few times, you want some of it to be creamy but with a few solid bits in there too
- transfer to the bowl with the herbs and lemon juice and oil and mustard and mix with a spoon or fork
- beat one egg and add it to the chicken livers
- add the bread crumbs to the mix until you have a thick creamy paste, if it seems too stiff or dry, add some more olive oil and/or lemon juice
- preheat your oven to 140°C (285°F)
- boil enough water to fill a loaf pan about half-way up
- spoon the terrine mix in one large terine dish (with a cover) or smaller oven-safe jars with loose lids
- fill them up almost all the way up and sprinkle some fresh herbs and a bay leaf on top and pat it down, put the lids/caps on loosely and place inside the loaf pan and carefully fill with the hot water
- place inside your oven carefully and let cook for 45 minutes (for the smaller jars) or 60 minutes (for one large terrine)
- remove when slightly darker, let it cool and refrigerate, serve the next day with some slabs of bread or crackers
- the rest can be offered as gifts or refrigerated for a week or longer if you seal it from the air with melted goose fat…
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