Chicken liver terrine

The kids woke up early to find that Santa ATE the cookies! He also gave them a huge laser tag set for Christmas. Guess I need to have a talk with this fellow.

Merry Christmas, everyone!

Chicken liver terrine

(Adapted from Terrine)

For a 9″x9″ pan (I use Pyrex deep square baking dish)

1 tbs olive oil
2 onions (coarsely chopped)
300 g chicken livers
3 tbs rum
100 g smoked bacon (diced)
450 g ground pork
2 shallots (chopped)
1/2 tsp ground pepper
1/4 tsp ground ginger powder
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 eggs
200 ml heavy cream
1/2 tsp dried thyme
Salt and pepper to taste

  1. Preheat the oven to 400 F.
  2. In a skillet, heat olive oil.
  3. Add the onions and cook until softened, about 5 minutes.
  4. Add the chicken liver and gently stir until browned.
  5. Pour in the rum and ignite.
  6. When the flames have died down, remove the pan from the heat.
  7. In a bowl, mix bacons + ground pork + shallots + ground pepper + ginger powder + nutmeg + cloves + eggs + heavy cream + thyme.
  8. Gently add the chicken liver and onions.
  9. Season with salt and pepper.
  10. Spoon the mixture into a 9″x9″ pan.
  11. Cover with aluminum foil.
  12. Put the pan into a roasting pan filled with boiling water to about halfway up the sides.
  13. Bake for 2 hours.
  14. Serve warm or cold.