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Brandied Chicken Terrine

Serves 8-10


  • 2 tablespoons lemon juice
  • 300ml Australian thickened cream
  • 3 tablespoons Australian butter
  • 500g chicken livers, trimmed and chopped
  • 2 chicken fillets, chopped
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1/2 teaspoon dried thyme
  • 1 teaspoon carraway seeds
  • 3 teaspoons gelatine
  • 2 tablespoons hot water
  • 2 tablespoons brandy
  • salt and pepper, to taste
  • 4 bay leaves
  • crusty bread, for serving
Download Recipe (PDF)


  1. Mix lemon juice into cream and stand for 1 hour. Melt butter in a large frypan. Add livers, fillets, onion, garlic, thyme and carraway seeds and cook gently for 15 minutes. Dissolve gelatine in hot water. Combine with cream, brandy and season to taste. Arrange 4 bay leaves on the base of a 10 x 15cm terrine. Gently spoon a thin layer of cream over leaves. Refrigerate to set. Blend chicken mixture until fine but not pureed. Stir through remaining cream. Pour into terrine and allow to set in refrigerator. Turn out onto a serving plate and serve with crusty bread.


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