Chicken Liver and Fillet Terrine Recipe
Today I offer you a recipe for an original and spicy, delicious and simple dish-terrine in the oven from chicken fillet and liver. Very tasty dish.
Servings
8
Cook Time
180minutes
Servings
8
Cook Time
180minutes
Ingredients
Instructions
  1. Chicken fillet and liver should be passed through a meat grinder or crushed in a blender.
  2. Add sour cream, 2-3 eggs, brandy, salt to taste, ground black pepper. Mix everything well.
  3. We’ll also need bacon or smoked brisket. It is best to buy bacon, already cut into plates. I have a brisket, I’ll cut it myself.
  4. A rectangular baking dish is oiled. I have a size of 30 x 11 cm The plates of the brisket are laid out overlapping so that the edges hang from the sides of the mold.
  5. Pour the minced meat on the brisket.
  6. Cover the minced meat with strips of brisket, alternating left and right.
  7. Pour 1/2 cup of cold water into the mold. Put the bay leaf, thyme, crushed garlic, ground black pepper.
  8. The form should be placed in a deep baking tray with water. Bake in a preheated oven to 200 degrees for about 2 hours.
  9. An important point: if you have too much juice released from the minced meat when baking, then you can drain the water from the baking tray and continue to bake further. After about an hour, I did. The finished dish should be cooled without removing it from the mold.
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