Chicken liver terrine

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 50

Appears in
Chicken: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1997

  • About

Chicken livers have a mild flavour and soft creaminess. Take care not to overcook a terrine—this one should be moist and juicy, with the bacon wrapping adding a contrast of flavour and texture.


  • 20 g (¾ oz) unsalted butter
  • 1 small French shallot, finely chopped


  1. Heat the butter in a pan, add the shallot and heat through for 2 minutes. Remove from the heat, add the livers and pork and stir over very low heat for 3 minutes, or until the meat and liver are warm. Mix in the brandy, port and five-spice, season well and cover with plastic wrap. Cool slightly, then refrigerate overnight.
  2. Prehe