Chicken liver terrine with currant jelly

Chicken liver terrine with currant jelly

Get ready to delight your taste buds with a delicious chicken liver terrine, accompanied by a currant jelly, an elegant and refined recipe perfect for special occasions or a sophisticated lunch. This simple and quick recipe is a true culinary gem that will impress your family and friends.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 8

Ingredients:

For the terrine:
- 500 g fresh chicken liver
- 50 g butter
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 100 ml cooking cream
- 1 egg
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- 2 tablespoons brandy (optional)

For the jelly:
- 200 g red currants (or black, according to preference)
- 300 ml water
- 10 g gelatin
- 1-2 tablespoons sugar (to taste)
- Juice of half a lemon

Instructions:

1. Preparing the liver: Start by cleaning the chicken liver, removing any membranes or skin. In a large skillet, melt 50 g of butter over medium heat. Add the liver and sauté for 5-7 minutes, turning it on all sides until well cooked. Do not overcook it, as it will become dry. Remove from the skillet and let it cool.

2. Sautéing the vegetables: In the same skillet, add the finely chopped onion and garlic. Sauté over low heat, stirring frequently, until the onion becomes translucent and fragrant, about 5 minutes. Let the mixture cool.

3. Preparing the terrine mixture: In a blender, add the cooled chicken liver, the onion and garlic mixture, cream, egg, salt, pepper, and thyme. If you want a more sophisticated taste, incorporate the brandy. Blend until you achieve a homogeneous mixture, but not too fine, to maintain a pleasant texture.

4. Baking the terrine: Prepare a terrine mold or a loaf pan, greasing it with oil or butter. Pour the liver mixture and level the surface. Cover with aluminum foil to prevent drying. Bake in a preheated oven at 180°C for about 1 hour. Check if it is ready using a knife or a cooking thermometer - it should reach 70°C inside.

5. Preparing the currant jelly: In a saucepan, add water, currants, and sugar. Boil for 10 minutes to extract the fruit's flavor. In a small bowl, hydrate the gelatin in cold water, then add the gelatin to the hot currant mixture. Stir well until completely dissolved. Add the lemon juice for a fresh and balanced taste.

6. Final assembly: Once the terrine has cooled, remove it from the mold and slice it. Pour the currant jelly over the terrine slices, ensuring they are well covered. Leave everything in the refrigerator for at least 2 hours for the jelly to set.

Serving: Arrange the terrine slices on a platter and garnish with fresh parsley leaves or a few currants. This chicken liver terrine with currant jelly pairs perfectly with a slice of fresh bread or savory crackers.

Suggestions and variations: You can experiment with different types of liver, such as duck or turkey liver, for a different taste. Also, try various fruits for the jelly, such as blueberries or raspberries, to change the flavor profile.

This recipe is not only a true visual feast but also offers an unmistakable taste, making it a perfect choice for an elegant dessert or a sophisticated appetizer. Enjoy every bite!