Chicken Liver Terrine
Description
The recipe won't take much time. Chicken liver terrine made with this recipe has a delicate texture and a very pleasant flavor. Meanwhile, the bacon-and-fatback "casing" keeps the product storable longer by protecting it from drying out and spoilage. The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
First of all, prepare the liver. Clean it of veins and connective membranes, transfer it to a bowl, and pour port wine over it, sprinkle with thyme and ground bay leaves (use 2 leaves), then cover the container with plastic wrap and place it in a cool place for 2 hours. After the allotted time has passed, remove the liver from the marinade, add starch to it, and puree with a blender until smooth. You can also use a meat grinder with a fine disc.
- 2
Step 2
Soak white bread pieces in milk for 15 minutes, soaking them well on all sides. Meanwhile, remove membranes and sinew from the beef, chicken, and pork. Then, using a blender, grind them together with the bread squeezed dry of milk until you have a homogeneous fine mince. If using a meat grinder, run the mince through it twice.
- 3
Step 3
Cut the pork back fat into strips about 4 mm thick. After cutting, wrap the pieces in plastic wrap and pound them until the strips are 2 mm thick.
- 4
Step 4
In a large bowl or pot, mix together the ground chicken liver and ground meat, then add white wine to the mixture and beat thoroughly with a wooden spatula; add salt and black pepper (preferably freshly ground), and press one garlic clove through a garlic press.
- 5
Step 5
A heat-resistant rectangular mold used for making terrine (2.4 L capacity) does not need to be greased in advance, as its bottom and sides should be lined with strips of fatback and bacon, alternating them (1 fatback, 2 bacon). The seams should overlap, and the ends of the bacon and fatback strips should extend 4–5 cm beyond the sides of the mold.
- 6
Step 6
After completely filling the bacon- and fatback-lined mold with the forcemeat, fold the edges hanging over the sides onto the top to form a solid layer, joined the same way as the others—in an overlapping fashion. Place two whole bay leaves on top, close the lid, and wrap the mold tightly in foil.
- 7
Step 7
Place the liver terrine in a deep roasting pan filled with hot water so the water comes halfway up the sides of the mold. Place it in the oven and bake for 100 minutes at about 190°C.
- 8
Step 8
Remove the terrine from the oven and let it cool; drain the broth released during cooking. Cover the mold with plastic wrap and place under a weight in a cool place (5 kg is enough). After 24 hours, remove the weight and wrap, loosen the contents from the sides of the mold with a knife, invert, and remove the finished chicken liver terrine (if it won’t come out, one sharp tap on the table will knock it out of the mold). Serve the chicken liver terrine chilled only, sliced 1 cm thick.