An Initiative of WCTE and CPB

An Initiative of WCTE and CPB

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Home Gator's Green Galley Chef Hal Holden-Bache's Chicken Liver Terrine
Chef Hal Holden-Bache's Chicken Liver Terrine PDF Print E-mail
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Monday, 12 April 2010 20:00

Beyond our natural beauty, Tennessee’s bounty includes homegrown green gardens and local goods, and when Nashville Chef Hal Holden-Bache began seeking out this local fare, he took it seriously. With Gator Harrison at his side, Chef Hal enlisted a long lineup of all sorts of local groceries to deliver a set of intriguing and delicious, yet surprisingly doable dishes…

Chicken Liver Terrine

  • 2 ½ lb Chicken Liver
  • 8 oz. heavy cream
  • 5 whole eggs
  • 1 large white onion
  • 8 oz bacon
  • Kosher Salt
  • Fresh black pepper
  • Pate spice

Sweat onions & bacon, let cool
Blend chicken liver, eggs & cream in food processor
Strain trough sieve & season with salt, pepper & pate spice
Pour into oven safe vessels
Place full vessels into hot water bath & cover
Bake at 300º for 75 mins
Cool overnight
Serve with toast points and pickled peaches
Enjoy!!!

 



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