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Print Recipe
Chicken Liver Terrine with Bacon Recipe
Delicious chicken liver terrine. It's a lovely cold snack. Suitable for a festive table, and for every day.
Cook Time 50 minutes
Servings
Ingredients
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. From the liver remove the film from the thighs remove the skin, cut out the bone.
    From the liver remove the film from the thighs
remove the skin, cut out the bone.
  2. Liver, thighs and onions chop until smooth.
    Liver, thighs and onions chop
until smooth.
  3. Salt and pepper to taste, add garlic, cream and cognac.
    Salt and pepper to taste,
add garlic, cream and cognac.
  4. Mix well.
    Mix well.
  5. Rectangular shape for baking cover with strips of bacon overlap so that the edges hang down.
    Rectangular shape for baking
cover with strips of bacon
overlap so that the edges hang down.
  6. Pour the liver mass.
    Pour the liver mass.
  7. Close the top with bacon.
    Close the top with bacon.
  8. Cover the form with foil.
    Cover the form with foil.
  9. Put in a large baking dish, pour boiling water, it should reach half the height of the form with terrine.
    Put in a large baking dish,
pour boiling water, it should reach half the height of the form with terrine.
  10. Bake at 190 degrees for 1 hour and 45 minutes.
    Bake at 190 degrees for 1 hour and 45 minutes.
  11. Drain the juice released during baking.
    Drain the juice released during baking.
  12. Let cool in the form, cover with cling film. Put the oppression on top and send it to the refrigerator for a day.
    Let cool in the form, cover with cling film. Put the oppression on top and send it to the refrigerator for a day.
  13. Remove from form.
    Remove from form.
  14. Enjoy your meal.
    Enjoy your meal.

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