Liver and chicken breast pate

Our favorite dessert today is a traditional delight, a savory and comforting combination of chicken liver and chicken breast, enriched with fresh herbs. This recipe, often associated with holidays, can become an excellent choice for a festive meal or a special dinner with loved ones. Let's embark on a culinary adventure together to prepare this liver and chicken breast terrine!

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 8 servings

Ingredients:

- 500 g chicken liver
- 2 pieces chicken breast
- 3 bunches green onions
- 1 bunch parsley
- 1 bunch dill
- 7-8 eggs
- Salt, to taste
- Pepper, to taste
- Pork caul (optional)
- Oil, for greasing the pan

Preparing the Chicken Liver and Breast Terrine

Step 1: Preparing the Liver

We start by thoroughly washing the chicken liver. It should be clean and fresh. Then, we boil it in a pot of water, being careful to remove the foam that forms on the surface. It is important to let the liver boil until it becomes tender, which happens quite quickly, in about 10-15 minutes. After boiling, remove the liver to a bowl and let it cool.

Step 2: Preparing the Chicken Breast

Meanwhile, wash the chicken breast and boil it in a separate pot with a pinch of salt. Like the liver, the chicken breast will also form foam, which you will need to remove. Boil it for about 20-25 minutes, then transfer it to another bowl to cool.

Step 3: Green Onions

While the meat is boiling, clean and wash the green onions. Chop them finely and sauté them in a pan with a little oil until they become soft and translucent. This step will add a delicious flavor to the mixture.

Step 4: Meat Mixture

Once the liver and chicken breast have cooled, chop them finely (or use a meat grinder) and add them to a large bowl. Combine them with the sautéed onions, finely chopped parsley, and dill. These fresh herbs bring an extra touch of freshness and flavor to the terrine.

Step 5: Adding Eggs and Seasoning

Add the eggs to the meat mixture. They will bind the mixture and contribute to its fine texture. Season with salt and pepper to taste and mix well, ensuring all ingredients are well incorporated.

Step 6: Preparing the Pan

Prepare a heat-resistant dish that you grease with oil to prevent sticking. If you want to use the pork caul, place it at the bottom of the dish. This will provide a crispy and delicious crust to the terrine.

Step 7: Baking

Transfer the meat mixture to the prepared dish and smooth the surface. If using caul, cover the terrine with it. Place the dish in a larger tray and add water around it to create a bain-marie effect. Place the entire tray in the preheated oven at 180°C and bake for about 40-50 minutes, or until the surface turns brown and starts to crack, similar to a cake.

Step 8: Serving

Let the terrine cool completely before slicing. It is usually served with mustard, adding a pleasant contrast to its rich flavor. A wonderful idea is to accompany it with a fresh green salad or assorted pickles to add a note of acidity.

Practical Tips

- Using chicken broth: Do not discard the broth in which the chicken breast was boiled. It can be used to thin the mixture if needed, while also adding extra flavor.
- Variations: You can add other ingredients, such as sautéed mushrooms or olives for a different taste. Also, instead of caul, you can grease the pan with butter and beat an egg to create a golden crust.
- Calories and nutritional benefits: This terrine is an excellent source of protein and essential nutrients due to the meat and eggs. A serving contains approximately 300-350 calories, depending on the ingredients used.

Frequently Asked Questions

- Can I use turkey meat? Yes, you can replace the chicken breast with turkey meat for a lighter option.
- Can the terrine be frozen? Yes, the terrine can be successfully frozen. Make sure it is well packaged in an airtight container.
- What are the best side dishes? This terrine pairs excellently with mashed potatoes or boiled potatoes. Additionally, a summer salad can add freshness.

Now that you have gone through all the steps, you are ready to impress your guests with this delicious terrine! Enjoy your meal!

 Ingredients: 1/2 kg of chicken liver, 2 pieces of chicken breast, 3 bunches of green onions, 1 bunch of parsley, 1 bunch of dill, 7-8 eggs, salt, pepper, pork caul (optional)

 Tags:  liver and chicken breast pâté meat pie liver chest bird liver recipes