chicken livers terrinechicken livers terrinechicken livers terrine

Now why would one even bother making one's own homemade chicken livers terrine (which is a denser/chunkier version of a pâté) when one could just as easily buy just about any type of terrine for a just few euros ? (I used "just" 3 times here)…

Because terrines can be like some processed meats, mysterious in their composition, usually laden with big chunks of anonymous lard and fat ! I love fat, when I can choose it... goose & duck fat, bacon fat, butter, oils. I appreciate the simplicity of this recipe for its ratios : 300 grams of chicken livers and 300 grams of the other stuff, and there you go… "just" make it.

chicken livers terrine


one large 600 gram terrine


  • 300 grams of chicken livers
  • 1 peeled onion (90 grams)
  • 1 large peeled garlic clove (11 grams)
  • 1 bay leaf (try weighing that)
  • 2 handfuls of fresh herbs (20 grams)
  • 1 tbsp of grainy mustard (15 grams)
  • 1 lemon (juice only-30 grams)
  • 3-4 tbsp bread crumbs (25 grams)
  • 1 tbsp of cognac or Armagnac (11 grams)
  • 1 egg (55 grams)
  • 1/4 tsp of nutmeg & allspice
  • 1/2 tsp of salt (2 grams)
  • 1/2 tsp of ground peppercorns (1 gram)
  • 5 tbsp of olive oil (40 grams)


  • 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…