Chicken Liver Terrine

  • Active Time 15m
  • Total Time 25h
  • Rating ****

Serves 6-8

Served simply with a baguette or crackers, a liver terrine is a standard prelude to many classic French meals. In many neighborhood bistros, modest terrines like this one are often set right on the table with a loaf of bread, allowing the diners to help themselves before the main course arrives. Soaking the livers in milk overnight removes any bitter flavor and keeps them tasting fresh and rich.


  • 1 1/2 pound chicken livers, trimmed of any connective tissue
  • Milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1 1/2 cups heavy cream
  • 1 egg
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • Toasted baguette slices or crackers (savory biscuits)


The night before you bake the terrine, combine the chicken livers in a shallow bowl with milk to cover. Cover and refrigerate overnight.

The next day, preheat an oven to 375 degrees F.

Drain the chicken livers and place in a food processor fitted with the metal blade or in a blender. Add the salt, white pepper, cream and egg. Process or blend on high speed until smooth, about 1 minute.

Strain the liver purée through a medium-mesh sieve into a bowl to remove any fibrous matter. Then pour the strained purée into a 9 1/2 x 3 1/2 x 3 1/2-inch terrine. Lay the thyme sprigs and the bay leaves on top as a garnish.

Cover the terrine with its lid or aluminum foil. Place it in a baking pan and pour enough hot water into the pan to reach halfway up the sides of the terrine. Bake until a knife inserted into the center comes out clean, about 45 minutes. Remove the baking pan from the oven and then remove the terrine from the baking pan. Uncover and let cool. Then cover and refrigerate overnight.

Cut into slices and serve chilled or at room temperature. Accompany with toasts or crackers.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 668

nutrition information per serving

272 calories; 20g total fat; 461mg cholesterol; 383mg sodium; 5g carbohydrates; 0g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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