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Terrine de foie de volaille

Chicken Liver Pâté Recipe

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Prep Time:10 minutes
Cook Time:5 minutes
Resting Time:10 hours
Total Time:10 hours 15 minutes
Course: Appetizer, Starter
Cuisine: French
Servings: 8 servings

Ingredients

  • 300 g chicken livers
  • 120 g butter
  • 1/2 teaspoon salt
  • 5 berry pepper
  • 2 tablespoons Porto

Instructions

  • Brown the chicken livers in a skillet until browned all over and cooked through.
  • Pour into the bowl of a small food processor, add the butter cut into small cubes, the port, salt and pepper.
  • Mix until everything is smooth.
  • Pour into a terrine, smooth the top of the preparation and place in the refrigerator for at least one night.
  • Serve on toast as a starter or as a starter with a green salad.