Terrine of Chicken Liver with Rosemary — Credit: Flavur / OpenAI

Ingredients

Preparation

1. Bring the butter to room temperature; clean the livers.

2. In a pan, heat 30 g of butter; cook the livers, making sure they stay pink.

3. Add the cognac and cook for 3 minutes; remove the pan from the heat and set aside.

4. Mix the livers with the cooking juice, four-spice, and the remaining butter. Season with salt and pepper.

5. Line the bottom of a terrine with rosemary sprigs and pour the liver mixture over them. Press down firmly and cover with rosemary again. Refrigerate and let it rest for at least 24 hours before serving with grilled country bread.

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Entry

Terrine of Chicken Liver with Rosemary

Name: Terrine of Chicken Liver with Rosemary
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 4 servings
Ingredients: 300 g of chicken liver; 150 g of butter; 3 tbsp of cognac; 1 tsp of four-spice; a few sprigs of rosemary; salt, pepper

Preparation: 20 min

Cooking: 3 min

Servings: 4

The Terrine of Chicken Liver with Rosemary is a refined appetizer that combines the richness of chicken liver and the fragrance of rosemary. It is easy to store in the refrigerator and is perfect served with bread. Ideal for impressing your guests and adding a touch of tradition to your meal, this terrine is best served cold.