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Recipe Poultry Liver Terrines

What could be more delicious than opening your cupboard and finding a succulent chicken liver terrine? And then, having jars at home with a shelf life of several years is reassuring. In case of the end of the world :)!

Terrines Foies de volaille
Preparation time:
2h + 12h of marinade
Heat treatment time:
3h
Difficulty:
Community rating:

Ingredients

Number of persons: 6
  • 400 g of chicken livers
  • 600 g of fatty and lean pork bacon
  • 5 eggs
  • Breadcrumbs (¼ baguette)
  • 5 shallots
  • 1 clove of garlic
  • nutmeg
  • 4 spices
  • Marc or Cognac
  • Parsley
  • Salt pepper

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)
  • Terrine Le Parfait Familia Wiss 200g - ø 82 mm - Fermée

    TERRINE Le Parfait "FAMILIA WISS"

    TERRINE Le Parfait "FAMILIA WISS"

    From €4,20
    From €4,20

Preparation

  • Have the fatty bacon and lean pork chopped by the butcher.
  • Marinate them with the livers and the Marc or Cognac for 1 night.
  • The next day, mix then grind all the ingredients together. Season with pepper and salt (15-20 g of salt per kg of meat).
  • Divide this poultry terrine recipe into your Le Parfait Super jars up to 2 cm from the rim, put a seal on it and close your jars airtight.
  • Immediately proceed to the heat treatment for 3 hours at 100°C.

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2 comments

Pourriez vous envoyer cette recette à l’adresse mail çi jointe

Clavet

combien de marc ou de cognac????3 CS? 1 verre? un demi litre? j’exagère mais une recette se doit d’être plus présice……

annie marie

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