{"id":203082,"title":"Chicken Liver P\u00e2t\u00e9","modified":"2026-11-04T14:53:34+01:00","plain":"A chicken liver and pork belly p\u00e2t\u00e9, packed into terrines and sterilized so it keeps\n\n\n\nSpread on a slice of bread with drinks or served as an appetizer, a good chicken liver p\u00e2t\u00e9 wins everyone over. It has a smooth, creamy texture and a rich flavor, and it is as much at home at holiday meals as at an indulgent cocktail hour. The recipe is easy, but it takes time and care, including an overnight rest before cooking. Once the terrines are sterilized, you’ll have some on hand for gatherings with family or friends.\n\n\n\nWhat Is Chicken Liver P\u00e2t\u00e9?\n\n\n\nChicken liver p\u00e2t\u00e9 is a traditional French dish made from chicken livers, pork, and spices. In the same vein, pork liver mousse is made on a similar principle.\n\n\n\nA P\u00e2t\u00e9 Born in the Countryside\n\n\n\nThis dish comes from the French countryside, where every part of the animal was used so that nothing went to waste. P\u00e2t\u00e9 was often made in large batches, then preserved so it could be eaten all year round.\n\n\n\nP\u00e2t\u00e9 de campagne with Cognac is just as delicious\n\n\n\nThe Main Ingredients in Chicken Liver P\u00e2t\u00e9\n\n\n\nYou can put in whatever you like as long as you stick to the basic proportions\n\n\n\nThe base combines chicken livers, pork belly, and duck fat, rounded out with eggs and onions. For a well-seasoned p\u00e2t\u00e9, here are the recommended amounts per kilogram of mixture:\n\n\n\n\n3 g pepper\n\n\n\n12 g salt (you can increase this to as much as 18 g, depending on your preference)\n\n\n\n2 g sugar\n\n\n\n1 g dried garlic\n\n\n\n2 g Rabelais spice\n\n\n\n\nTechnical Tips for a Good P\u00e2t\u00e9\n\n\n\nAlways bring the duck fat to room temperature before mixing it in, or microwave it to make it easier to work with. Then let the mixture rest overnight in the refrigerator before cooking so the flavors can meld. You can skip this step if you’re short on time, but it gives the p\u00e2t\u00e9 a deeper flavor.\n\n\n\nWhen filling, wipe the rims of the terrines thoroughly with a paper towel soaked in distilled white vinegar to prevent any contamination and help the p\u00e2t\u00e9 keep better. Sterilization is key to preservation: follow the recipe’s times and temperatures to the letter. A pressure canner, which goes above 100\u00b0C, is the safest option for this kind of p\u00e2t\u00e9; if you use the boiling-water method, keep the jars in the refrigerator and eat them without waiting too long.\n\n\n\nThis recipe was found on the “Charcuterie Di Lorenzo” blog\n\n\n\n\n\n\tChicken Liver P\u00e2t\u00e9\n\t\t\n\t\t\t\n\t\n\t\tterrines\t\n\t\n\t\t1.2 kg chicken livers1.2 kg pork belly100 g duck fatSeasonings7 g pepper30 g salt5 g sugar2 g garlic (dried)5 g Rabelais spices15 ml Mei Kwei Lu3 eggs2 onions (medium)\t\n\t\n\t\tRemove the rind from the pork belly and dice it.Grind the pork belly together with the chicken livers and the onions.Cook the whole onions in the microwave before grinding them.Mix all the ingredients, except the eggs, kneading the mixture thoroughly.Leave the duck fat at room temperature so that it mixes in well.Cover the mixture with plastic wrap pressed directly onto its surface.Let the mixture rest in the refrigerator overnight.The next day, add the eggs and mix well.Fill the terrines up to 2 cm from the rim.Wipe the rims of the terrines with a clean dish towel or a paper towel soaked in distilled white vinegar.Sterilize the terrines in a pressure canner at 10 lbs of pressure for 75 minutes or in boiling water for 3 hours.For terrines cooked in a water bath, heat the oven to 180\u00b0C and bake for about an hour.Insert a skewer to check for doneness.\t\n\t\n\t\tThe author points out that this recipe did not yield exactly 9 terrines, but rather 8 and a small one\n\t\n\t\n\t\tTerrineFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/203082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=203082"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/203082\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/202141"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=203082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=203082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=203082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}