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Hay Hay It's Donna Day: Chicken Liver Pate Terrine

Posted Jun 18 2009 12:15am

When I saw this blog event I said "Pass". Around Christmas last year Alex and I tried to make some sort of duck terrine, and it turned out no good (in my opinion). But then I started looking around at recipes and remembered I've been dying to make (and eat) pate since I haven't had any good pate in a while, nor have I ever made it before. I used to have some terrine pans, but I lost or threw them out at some point. I do have plenty of loaf pans. I made this pate in a small mini loaf pan, which I wish I had lined with paper to be able to remove it better. It was delicious, and really impressed my boyfriend. I based this off a recipe I found from Gourmet magazine.

Chicken Liver Pate
1 1/2 sticks butter
1 finely chopped onion
1 clove minced garlic
1 t each of minced thyme, sage, and rosemary
3/4 t salt
a generous pinch of black pepper
1 lb chicken livers, trimmer
2 T bourbon (or a little less rum, if you're not sure about bourbon being GF)
1 T chicken stock

Melt 1 stick of butter over low heat, then add onion and garlic. Cook over low heat until softened. Add herbs, salt and pepper, and livers and cook until livers are cooked outside but still pink inside. Stir in bourbon and remove from heat. Puree in food processor, transfer to terrine dish or mini loaf pan, smooth top. Press a sprig of fresh herb into the top. Melt remaining half stick of butter, remove from heat, and let stand 3 minutes. Skim froth from butter, and pour to cover, leaving solids from butter in the pan. Chill until hard, then wrap in plastic and refrigerate at least 2 hours more.

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