Chicken livers

Terrines & Pâtés

Préparation

2h + 12 hours of marinade

Traitement thermique

Temps de conservation

6 months in a dry and fresh place (<6 c °)

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

For how many ?

Terrines Le Parfait Familia Wiss> Terrine - 200 g (diameter: 82)

Ingredients

Poultry livers

400 g

Fat pork bacon

300 g

Lean pork

300 g

Eggs

bread crumbs (soaked in milk)

1 quarter of a baguette

Shallots

Garlic

1 pod

Nutmeg (to grate according to taste)

4 spices (to be measured according to taste)

Marc or Cognac

20 ml

Parsley

1 small bouquet

Salt (approximately 15 g per kg of preparation)

18 g

Pepper (to adjust according to taste)

2 g

Steps

Have fatty bacon and lean pork chopped by your butcher.
The day before, marinate the minced meats with the livers, Marc or Cognac, garlic, chopped onion and herbs.
The next day, remove the herbs, then grind everything finely.
Salt and pepper (allow 15 to 20 g of salt per kg).
Mix carefully for a uniform texture.
Fill the terrines Le Parfait Super or Familia Wiss up to 2 cm from the edge.
Close hermetically with the appropriate seals.
Carry out the heat treatment: 3 hours at 100°C in the electric sterilizer.

Recettes destinées à un usage domestique, dans le respect des règles d’hygiène.

Rate this recipe

2 comments

- Clavet
- December 18, 2023 at 11:51 pm
Pourriez vous envoyer cette recette à l’adresse mail çi jointe
- annie marie
- October 22, 2023 at 10:23 am
combien de marc ou de cognac????3 CS? 1 verre? un demi litre? j’exagère mais une recette se doit d’être plus présice……

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