Chicken Liver Terrine

9:00 pm on 26 June 2004


  • 800g bacon (preferably rindless)
  • 300g veal mince
  • 400g chicken livers (trimmed of fat)
  • 1/2 onion
  • 4 cloves garlic
  • 1 level tbsp salt
  • 1 tsp black pepper
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp baking soda
  • 3 tbsp brandy
  • 200g chicken livers (extra)
  • 60g pistachio nuts
  • sprig of thyme
  • 1 bayleaf


Put 500g bacon into a food processor and pulse. Add the veal mince and pulse. Add 400g chicken livers.

Roughly chop the onion and crush the garlic, then add to the mix. Add the seasonings, baking soda and 1½ tablespoons of brandy, then pulse until it is coarse in texture. Cover with plastic wrap and rest it in the fridge for 24 hours.

Trim the extra chicken livers and pour over the remaining brandy. Season with a pinch of salt and pepper. Cover with plastic wrap and chill in the fridge for 24 hours.

Mix the nuts through the terrine. Line a terrine dish with the remaining 300g of bacon, put in half the terrine mix, then top with a layer of marinated livers. Cover with the remaining terrine mix.

Place the herbs on top. Preheat the oven to 150ºC. Cover the terrine dish with foil, then place it into a baking dish that is deep enough to allow hot water to be poured two-thirds the way up the side of the terrine (this keeps it moist and prevents burning or drying out). Cook for 2 hours.

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