Chicken Liver Pâté

7 mins
Serves 1
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Directions

  1. 1Prepare your terrine by brushing it with melted butter.
  2. 2Add a tablespoon of flour inside the terrine and shake to coat the sides evenly.
  3. 3Combine cream, milk, chopped onions, and shallots in a food processor.
  4. 4Add garlic to the food processor.
  5. 5Process until very fine. Stop the machine and use a spatula to clean the sides.
  6. 6Process again.
  7. 7Add the rest of the ingredients: marinated chicken liver, eggs, flour, white wine, thyme, sage, and parsley.
  8. 8Season with salt and pepper.
  9. 9Blend again on high speed until totally smooth.
  10. 10Take a small amount of the mix and microwave to taste and adjust seasoning.
  11. 11Transfer the mixture to your prepared terrine.
  12. 12Cover with the lid and place in a bain-marie filled with boiling water.
  13. 13Bake in a preheated oven for about an hour. Remove and let cool for about an hour.
  14. 14Refrigerate overnight.

Ingredients

  • 1 bowl chicken livers
  • 1 cup port wine
  • 1 cup milk
  • 1 cup cream
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 tablespoon white wine
  • 1 tablespoon garlic
  • 1 tablespoon parsley
  • 1 tablespoon sage
  • 1 tablespoon thyme
  • 0.5 teaspoon salt
  • 1 pinch pepper
  • 3 eggs
  • 1 cup chopped onion
  • 1 cup chopped shallot

Equipment

food processorbain-marieterrine