Poultry’s Liver Terrine Recipe

Ingredients:

• 1 pound chicken or turkey liver (cleaned and trimmed)
• 1/2 cup heavy cream
• 1/2 cup chicken or turkey stock
• 1/4 cup dry white wine
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 teaspoons fresh thyme leaves
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Preheat oven to 325°F. Butter a 9×5-inch loaf pan and set aside.
2. Melt butter in a large sauté pan over medium heat. Add shallots and garlic and cook until softened and fragrant, 2-3 minutes.
3. Add the liver and cook until browned on the outside but still pink on the inside, about 4-5 minutes.
4. Remove from heat and add in the chicken/turkey stock, cream, wine, thyme, salt and pepper. Stir to combine.
5. Puree the mixture in a food processor until smooth.
6. Pour the mixture into the prepared loaf pan and smooth out the surface.
7. Place the loaf pan in a larger baking dish and fill the dish with hot water until the water level comes halfway up the sides of the loaf pan.
8. Bake for 45-50 minutes or until the terrine is set and a toothpick inserted comes out clean.
9. Remove from the oven and let cool for 15-20 minutes before turning the terrine out onto a serving plate. Cover and refrigerate until firm.

Serving:

• Serve with crusty bread, crackers or crostini.
• Garnish with fresh herbs or pickled vegetables.
• Best enjoyed chilled or at room temperature.

Verdict:

This Poultry’s Liver Terrine is a decadent and delicious appetizer that is sure to impress your guests. The creamy and smooth texture pairs perfectly with crispy bread or crackers. It’s also a versatile dish that can be served at both casual and formal events. Give it a try and impress your guests at your next dinner party!