Chicken liver terrine is a classic European preparation, both refined and rustic. Smooth, delicately scented with thyme and bay leaf, enriched with Port wine and wrapped in thin slices of lard, it represents a cuisine of care and balance where ingredients truly matter. Ideal as an elegant appetizer or for a special occasion, it is best served chilled with toasted bread. Let’s see how to make it. Chicken Liver Terrine.
Classic
European
Gourmet
Chicken Liver Terrine
Chicken liver terrine is a refined appetizer made with chicken livers, lard, butter and Port wine. Smooth, delicate and perfect served chilled with toast.
Ingredients
- Lard 150 g
- Chicken livers 300 g
- Butter 100 g
- Egg whites 3
- Port wine 1 small glass
- Shallot chopped 1 tbsp
- Lard slices q.s.
- Thyme q.s.
- Bay leaf 1
- Salt q.s.
- Black pepper q.s.
Tools
- Pan
- Blender
- Terrine mold
- Spoon
- Plastic wrap
Instructions
- Dice the lard and melt it in a pan.
- Add cleaned chicken livers, thyme, bay leaf, salt and pepper and sauté briefly.
- Add the shallot, let it brown, remove herbs and drain excess fat.
- Place livers, lard and shallot in a bowl, add Port wine and rest for 1 hour.
- Set aside 4 whole livers and blend the rest until very smooth.
- Fold in softened butter and half-whipped egg whites, mixing thoroughly.
- Line a terrine with lard slices and pour in the mixture, alternating with whole livers.
- Cover with lard and refrigerate.
- Serve chilled with toasted bread.
Nutritional values (per serving)
Calories
320 kcal
320 kcal
Fat
26 g
26 g
Carbohydrates
4 g
4 g
Protein
15 g
15 g
Sugar
1 g
1 g
Fiber
0 g
0 g
Sodium
420 mg
420 mg
This post is also available in: Italiano (Italian)
