Terrine de Foie de Volaille

Ingredients

• 450 gchicken livers — trimmed
• 100 gbutter
• 1shallot — finely chopped
• 2 tbspbrandy or Cognac
• 100 mlheavy cream
• 1 tspthyme
• to tastefine salt and black pepper

Method

1. Begin by preparing the chicken livers. Rinse 450 g of chicken livers under cold water, then pat them dry with paper towels. Trim away any sinew or greenish parts to ensure a smooth texture in the terrine. Cut the livers into even-sized pieces to promote even cooking.
2. Peel and finely chop 1 shallot. In a medium-sized skillet, melt 50 g of the butter over medium heat. Add the chopped shallot and sauté gently until it becomes translucent, about 2-3 minutes. Be careful not to brown the shallot, as this could impart a bitter taste.
3. Add the prepared chicken livers to the skillet with the shallots. Cook them over medium heat, stirring occasionally, until the livers are browned on the outside but still slightly pink on the inside. This should take about 5-7 minutes, and it ensures the livers remain tender.
4. Pour 2 tablespoons of brandy or Cognac into the skillet. Allow it to simmer for a minute, letting the alcohol evaporate and the flavors meld. The liquid should reduce slightly, leaving a fragrant aroma.
5. Transfer the liver mixture to a food processor. Add the remaining 50 g of butter, 100 ml of heavy cream, and 1 teaspoon of thyme. Season with fine salt and black pepper to taste. Blend the mixture until it is smooth and creamy, scraping down the sides as needed.
6. Line a terrine mold or a small loaf pan with plastic wrap, leaving enough overhang to cover the top later. Pour the liver mixture into the mold, smoothing the top with a spatula. Fold the plastic wrap over the terrine to seal it.
7. Refrigerate the terrine for at least 4 hours, or until it is firm to the touch. This chilling time allows the flavors to develop and the texture to set properly.
8. To serve, unwrap the terrine and invert it onto a serving plate. Slice it into even portions and garnish with fresh thyme if desired. Serve the terrine at room temperature for the best flavor and texture.