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Before starting this Chicken Liver Pâté recipe, make sure you have organised all the necessary ingredients.
The day before: Place the chicken livers in the port wine.
Cover with cling film and marinate overnight.
The following day: Pour the livers and port in a stand mixer stand mixerrecipient.
Add sausage meat, the egg white...
... and the whole egg.
Add the garlic and season with salt, pepper, Espelette pepper and nutmeg.
Mix for about 30 seconds until the consistency is fine and regular.
Transfer the preparation into a recipient and refrigerate.
All around the edge of a terrine dish, place a lace of flour dough. This will ensure the pot is airtight during cooking. The lid is sealed and all the flavours are preserved.
Place the preparation in the terrine dish.
Even the surface with a spatula...
...for a regular finish.
Place the lid on top.
Stretch the dough a little and place it all around the lid.
Place the terrine in the oven, setting it in a bain-marie. Bake for 3 hours at 150°C (gas 2). Make sure you pour hot water in the bain-marie.
When cooked, remove from the oven. Remove from the bain-marie.
Break the dough.
Using the tip of a knife, take the lid off.
This chicken liver pâté can be stored up to 3 or 4 days in the fridge.
Enjoy with toasted bread and pickled gherkins.