Making Chicken Liver Terrine: A Step-By-Step Guide

Chicken liver terrine is a classic French dish that can be served as an appetizer or main course. It is made using chicken livers, and often includes additional ingredients such as pork, eggs, spices, and alcohol. The livers are typically cleaned, chopped, and mixed with other ingredients before being baked in a terrine dish or loaf pan. The dish is usually served chilled or at room temperature, and can be paired with crackers, bread, cornichons, and mustard. Making chicken liver terrine can be a simple process, but it requires careful preparation and attention to detail to achieve the desired texture and flavour.

Cleaning chicken livers

Soaking the Livers:

Start by filling a glass bowl with cold water—not ice-cold, but colder than room temperature. Place the livers in the water, ensuring they are not stacked on top of one another. Allow the livers to soak for about 15 minutes. This helps coagulate the blood, making it easier to remove. After soaking, drain the water by holding the livers in place and emptying the bowl. Blot each liver dry with a paper towel, turning them over to ensure both sides are dry. If there is stubborn blood residue, you may need to wet the paper towel and wipe it off.

Trimming the Connective Tissue:

Lay out the livers on a cutting board, unfolding them if necessary. Chicken livers have connective tissue similar to that found in chicken breasts—usually white or pink and stringy. Remove any greenish parts, as these will cause bitterness. Using a sharp knife or scissors, carefully trim the meat away from the connective tissue. This may require multiple passes with the knife, as each liver can have several areas with connective tissue.

Additional Tips:

If you buy whole chickens, you may find multiple livers and hearts. You can remove the hearts by cutting through the connecting tissue. If you wish to cook the hearts, remove the fatty tissue, cut them open, and take out any blood clots.

When purchasing chicken livers, opt for paler ones, as they tend to have a mellower flavour and richer fat than deep red ones. You can find them at butcher shops or the meat counter of most grocery stores.

Before storing chicken livers, clean and freeze them. Lay them flat in a freezer bag and place the bag in your freezer. They should be used within three to four months.

A simple way to prepare chicken livers is to make chopped liver. Sauté sliced onions in chicken fat or butter, then remove them from the pan. Return the fat to the pan and sauté the livers until brown on the outside and no longer pink on the inside. Combine the livers, onions, and hard-boiled eggs, chopping them finely. Season with salt and pepper, and serve immediately or store in an airtight container in the refrigerator.

Preparing the mould

Firstly, you will need a terrine mould or a loaf pan. If you are using a loaf pan, you can line it with aluminium foil, creating several slits in the foil to allow steam to escape. For a terrine mould, you can use baking parchment or plastic wrap to line the base and sides. It is important to smooth out any wrinkles in the plastic wrap as much as possible. One effective method is to roll out two layers of plastic wrap on your kitchen counter, placing one on top of the other, and then using a dry paper towel to smooth out any bubbles or creases.

Next, you will need to line the mould with bacon or prosciutto. For bacon, cut thin, uncooked strips and line the bottom and sides of the mould, allowing the excess to drape over the sides. Cut additional slices to line the remaining sides, ensuring the entire interior is covered. For prosciutto, use overlapping slices to line the base and sides, also leaving some overhang. Set aside a few slices of prosciutto for the top of the terrine.

Once the mould is prepared, you can fill it with your chicken liver mixture. Pack the mixture into the mould, pressing down firmly. If you wish to create a decorative pattern, you can place a row of whole chicken livers down the middle of the terrine before adding the remaining mixture.

Finally, cover the top of the terrine. If you used bacon to line the mould, fold the hanging pieces over the top. If you used prosciutto, lay the remaining slices over the surface. For both options, you can then cover the terrine with aluminium foil or plastic wrap. Your mould is now ready for baking!

Mixing the ingredients

Step 1: Prepare the Chicken Livers

The first step is to prepare the chicken livers. Look for any globules of fat and trim them away with a sharp knife. Chicken livers are very vascular, so you will also need to remove any visible veins. Some recipes recommend soaking the livers in milk to help reduce any metallic or strong flavours. Once cleaned, cut the livers into small cubes or halve them, depending on your recipe.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the cubed chicken livers with the other dry ingredients. This may include diced pork fat back or bacon, pork sausage, eggs, powdered milk, salt, pepper, nutmeg, and dried herbs such as thyme, rosemary, or herbes de Provence. Use your hands or a spatula to mix the ingredients until they are well combined.

Step 3: Add Liquid Ingredients

To the mixture, add the liquid ingredients such as heavy cream, milk, gin, cognac, or whisky. Some recipes also call for melted butter or rendered duck fat to be added at this stage. Use a whisk to mix everything together until it is smooth and well combined. For an alcohol-free version, you can replace the spirits with vinegar and grape juice or simply omit them.

Step 4: Adjust Seasonings and Taste

At this point, it is important to taste the mixture and adjust the seasonings as needed. If using high-quality livers, the mixture should have a neutral flavour that can be adjusted with salt, pepper, and other spices. Double-check the seasoning and be generous, as the flavours will intensify and marry as the terrine rests.

Step 5: Final Mixing and Blending

Finally, give the mixture a good final stir to ensure that all the ingredients are evenly distributed. If you are using a food processor, you may process the mixture until it is coarsely pureed or smooth, according to your desired texture. If you don't have a food processor, you can use a stick blender or simply chop and mix the ingredients by hand, although the texture may not be as smooth.

Once the ingredients are mixed to your liking, you are ready to assemble and bake your chicken liver terrine. Remember to let it rest and chill for a day or two before serving to allow the flavours to develop and intensify. Enjoy your homemade chicken liver terrine!

Cooking the terrine

Firstly, preheat your oven to 350°F (180°C/160°C fan).

Line the base and sides of your terrine dish or loaf tin with baking parchment. You can also use bacon to line the mould, which will add flavour and moisture to the terrine. If using bacon, cut the slices to fit the base and sides of the mould, leaving some overhang.

Next, fill the terrine mould with your chicken liver mixture. Smooth the top with a spatula and decorate with herbs such as thyme and bay leaves. Cover the mould with its lid, or with aluminium foil, ensuring you pierce a few holes in the foil to allow steam to escape.

Place the mould in a deep roasting tray and pour in enough boiling water to come halfway up the sides of the mould. Carefully place the tray in the middle shelf of the oven and bake for 1 hour to 1 hour and 10 minutes.

Once cooked, remove the terrine from the oven and leave to cool completely. Place the mould on a tray with a flat board on top, weigh down with cans, and leave to chill overnight in the refrigerator.

To unmould the terrine, fill a baking pan with hot tap water and rest the mould in the water for several minutes to loosen the pâté. Use a sharp knife to loosen the edges, then turn the pâté out onto a serving platter or board.

The terrine is best served after the flavours have been allowed to marry for a few days. It will keep in the refrigerator for up to a week, or can be frozen for up to 2 months.

Serving suggestions

Chicken liver terrine is a versatile dish that can be served in various ways, depending on the occasion and your personal preferences. Here are some serving suggestions to make the most of your chicken liver terrine:

Appetizers and Hors d'oeuvres

Terrine is an excellent choice for an appetizer or a first course. Serve thin slices of chicken liver terrine on a bed of dressed greens, such as frisée, garnished with cornichons and whole-grain mustard. Accompany it with toasted French bread rounds, grilled country bread, or good quality crackers. For a special touch, try walnut bread drizzled with walnut oil.

Main Course

Chicken liver terrine can also be the star of your main course. In Lyon, France, it is common to find terrine served as a light and buttery main course at lunch in cafes. Pair it with a green salad with a sharp vinaigrette, and don't forget the toasted bread!

Special Occasions

If you're looking to impress at a special occasion, chicken liver terrine is a perfect choice. It can be served as an elegant hors d'oeuvre or a first course. Present it with a slice of country French bread, cornichons, and a glass of wine. For a true French experience, opt for a glass of their house wine.

Leftovers and Storage

Chicken liver terrine is a dish that gets better with time. It can be stored in the refrigerator for up to a week, allowing the flavours to deepen. For longer storage, consider freezing the terrine. Slice it into portions before freezing so you can easily thaw and serve it later.

Side Dishes and Condiments

When serving chicken liver terrine, consider offering a variety of condiments and side dishes to enhance the flavours. Cornichons, pickled cocktail onions, and whole-grain mustard are classic choices. For a unique twist, try serving it with a Banh Mi sandwich, using sliced pork and leftover terrine.

Frequently asked questions