Chicken Liver Terrine: A Classic French Dish Explained

Chicken liver terrine is a classic French dish that can be served as an appetizer or a main course. It is typically made with chicken livers, although duck livers are sometimes used as a substitute. The livers are often cleaned, soaked, and then cooked with various ingredients such as onions, garlic, herbs, and spices before being pureed and formed into a pate. This pate is then typically packed into a terrine mold, baked in a water bath, and served with crackers, bread, cornichons, or other garnishes.

Characteristics of Chicken Liver Terrine

Chicken liver terrine ingredients

Chicken liver terrine is a classic French dish that can be served as an appetizer or a main course. It is typically made with chicken livers and a variety of other ingredients such as pork sausage, eggs, milk, herbs, and spices. Here is a list of ingredients that you will need to make a delicious chicken liver terrine:

• Chicken livers: Fresh chicken livers are key to a great-tasting terrine. Look for good-quality livers, preferably from a butcher or a farmers' market. Before using, clean the livers by trimming away any excess fat, connective tissues, and veins.
• Pork: Many chicken liver terrine recipes call for pork sausage or pork fatback. The pork adds flavour and moisture to the terrine.
• Eggs: Eggs act as a binder, helping to hold the other ingredients together.
• Milk: Non-fat dry milk or regular milk is used in some recipes. Soaking the chicken livers in milk can help improve the texture and taste.
• Herbs and Spices: Common herbs and spices used in chicken liver terrine include thyme, rosemary, marjoram, parsley, garlic, nutmeg, and black pepper. These ingredients add flavour and aroma to the dish.
• Alcohol: Some recipes include alcohol such as gin, cognac, or port wine. Alcohol can enhance the flavour of the terrine and give it a unique twist.
• Breadcrumbs: Fresh white breadcrumbs can be used to create a paste that helps bind the ingredients together.
• Fatback or Bacon: Thin sheets of fatback or bacon are used to line the terrine mould. This adds flavour and helps to set the terrine when chilled.
• Onions: Finely chopped onions are often sautéed and added to the mixture for flavour.
• Butter: Butter is used for cooking the onions and other ingredients and can also be added to the mixture for extra richness.

You will also need some additional ingredients for serving, such as cornichons, mustard, and toasted bread or crackers.

Chicken liver cleaning and preparation

Chicken liver terrine is a classic French dish that can be served as an appetizer or first course. It is typically made with chicken livers and other ingredients such as pork sausage, eggs, and various spices. Here is a guide on how to clean and prepare chicken livers for a chicken liver terrine:

Cleaning Chicken Livers:

• Place the livers in a glass bowl with cold water for about 15 minutes to coagulate the blood. You can also soak them in milk for 2 hours to remove any bitterness.
• Drain the bowl and pat the livers dry with paper towels.
• Examine the livers for any greenish or discoloured sections, which can make the livers taste bitter. Trim away any connective tissue, veins, or fat with a sharp knife.

Preparing Chicken Livers for Terrine:

• After cleaning and trimming the livers, you can chop or pulse them in a food processor until they are well chopped but not completely smooth.
• Combine the chopped livers with other ingredients such as pork sausage, eggs, spices, and bread crumbs in a large mixing bowl. Use your hands to blend the ingredients until they are well combined.
• Line a terrine or loaf pan with bacon slices, draping the excess over the sides. Transfer the liver mixture into the prepared terrine or loaf pan.
• Cover the terrine or loaf pan tightly with a lid or aluminium foil. If using aluminium foil, make several slits in the top to allow steam to escape.
• Place the terrine in a larger baking pan and fill it halfway with hot water to create a water bath.
• Bake the terrine according to the recipe instructions, typically around 1 hour at 350°F.
• After baking, remove the terrine from the water bath and allow it to cool. Then, refrigerate it for at least 24 hours before serving.

Chicken liver terrine cooking process

Chicken liver terrine is a classic French dish that can be served as an appetizer or a main course. The cooking process for chicken liver terrine involves several steps, including preparing the livers, creating the mixture, assembling the terrine, baking, cooling, and serving. Here is a detailed guide on how to make chicken liver terrine:

Preparing the Chicken Livers:

Start by cleaning and trimming the chicken livers. Cut away any excess fat, connective tissues, and veins from the livers. You can soak the livers in milk for about 2 hours and then drain them well. This step helps to remove any impurities and soften the livers.

Creating the Mixture:

In a large sauté pan or skillet, melt some butter over medium-high heat. Add chopped onions and cook until they become soft. Then, add minced garlic and cook until fragrant. You can also include spices like thyme, marjoram, rosemary, and black pepper to enhance the flavour.

Next, add the chicken livers to the pan. You can also include other ingredients like bay leaves, salt, and peppercorns at this stage. Cook the mixture until the livers are browned on the outside but still slightly pink on the inside. This should take around 5 minutes.

At this point, you can deglaze the pan by adding cognac, brandy, or another type of liquor. Cook until most of the liquid has evaporated and the livers are cooked through yet still tender. Remove the mixture from the heat and allow it to cool slightly.

Assembling the Terrine:

Once the mixture has cooled, it's time to assemble the terrine. You can use a food processor to puree the liver mixture until it reaches a smooth consistency. Gradually add pieces of butter and blend until combined. Adjust the seasoning according to your taste.

Line a terrine mold, loaf pan, or individual ramekins with plastic wrap or bacon strips. You can also use uncooked bacon slices to line the bottom and sides of the mold, allowing the bacon to drape over the sides.

Spoon the liver mixture into the prepared mold, smoothing the top with a spatula. You can decorate the top with herbs like thyme or bay leaves. Cover the terrine with foil or fold over the hanging pieces of bacon.

Baking the Terrine:

Place the terrine in a larger baking dish and create a water bath by filling the larger dish with hot water halfway up the sides of the terrine mold. This ensures even cooking.

Bake the terrine in the preheated oven at a temperature between 350°F and 250°F for about an hour or until it is cooked through. The baking time may vary depending on the size and shape of your terrine mold.

Cooling and Refrigerating:

Once the terrine is baked, remove it from the oven and let it cool to room temperature. Cover the terrine with plastic wrap and place it in the refrigerator. It is best to chill the terrine for at least 6 hours or overnight to allow the flavours to meld and the terrine to set.

Serving the Chicken Liver Terrine:

To serve the chicken liver terrine, unmold it by loosening the sides with a knife and turning it out onto a serving platter. Garnish the terrine with chopped parsley or other herbs.

Chicken liver terrine is typically served with crackers, crostini, toast points, or French bread. It can be accompanied by cornichons (small pickles), mustard, or a green salad with a sharp vinaigrette.

Enjoy your homemade chicken liver terrine!

Chicken liver terrine serving suggestions

Chicken liver terrine is a French dish that can be served as an appetizer or a first course. It is often described as a savory dish with a rich flavor and a smooth, moist texture. Here are some serving suggestions for chicken liver terrine:

Serving Vessels

Chicken liver terrine can be served in individual ramekins or small moulds, typically about 4 ounces each. It can also be served directly from a terrine or pate mould, sliced onto a platter or dish.

Accompaniments

Chicken liver terrine is commonly served with crackers, crostini, or toast points. It is also often accompanied by cornichons (French-style pickles), pickled cocktail onions, and/or a whole-grain French Dijon mustard. Some recipes suggest serving it with a sliced warm baguette or country French bread. For a simple option, it can be served with mustard and cornichons, paired with a green salad with a sharp vinaigrette.

Presentation

When serving chicken liver terrine, it can be garnished with chopped parsley and surrounded by croutons or French bread croutons or toast. Some recipes suggest serving individual thin slices on a bed of dressed greens, such as frisée, for an appetizer.

Occasions

Chicken liver terrine is considered an impressive appetizer for special occasions, such as holidays and celebrations. It can be served as a party hors d'oeuvre or brought as a hostess gift.

Chicken liver terrine storage

Chicken liver terrine is a French dish that can be served as an appetizer or a first course. It is typically made with chicken livers and pork sausage wrapped in bacon and served with crackers or bread. The terrine can be stored in the refrigerator for up to two weeks if properly prepared and stored. Here are some detailed instructions on how to store chicken liver terrine:

Storing Chicken Liver Terrine:

• Cooling: After baking the terrine, it is important to let it cool to room temperature before storing it. This will help prevent bacterial growth and ensure the terrine lasts longer.
• Refrigeration: Once the terrine has cooled, it should be stored in an airtight container or wrapped tightly in plastic wrap. It can be kept in the refrigerator for up to two weeks. The flavours will develop and improve over time, so it is recommended to let it rest for at least a day before serving.
• Freezing: Chicken liver terrine can also be frozen for longer storage. Wrap the terrine tightly in plastic wrap, then again in freezer paper. It can be stored in the freezer for up to two months.
• Defrosting: To defrost the frozen terrine, transfer it to the refrigerator and let it thaw slowly. This will help preserve the texture and flavour of the terrine.
• Serving: Before serving, it is recommended to let the terrine sit at room temperature for a few minutes. This will enhance the flavour and make it easier to slice. Serve the terrine with crackers, crostini, cornichons, and whole-grain mustard.

Chicken liver terrine is a delicious and elegant dish that can be made ahead of time and stored for special occasions or appetizers. Proper storage will ensure that the terrine stays fresh and flavourful.

Frequently asked questions