How to Make CHICKEN LIVER TERRINE w/ Everything Bagel Crostini // Matt the Butcher скачать в хорошем качестве

How to Make CHICKEN LIVER TERRINE w/ Everything Bagel Crostini // Matt the Butcher

Time for another show stopping bit of charcuterie! Follow along to see how to make a Chicken Liver Terrine. * * If you want to follow my daily life as Matt the Butcher, check out my Instagram and Facebook for daily stories and other meaty content that doesn't make it on to YouTube! NEW!! MATT THE BUTCHER MERCH!!! : https://teespring.com/stores/matt-the... Follow me on Instagram:   / matt_thebutcherdmv   Follow me on Facebook:   / matt.levere   Also, check out my website! https://www.mattthebutcherdmv.com * * Kitchen supplies you'll need: Sauté pan Food processor Terrine mold (can be something as easy as a small ramekin) Medium size sheet pan Parchment paper Ingredients: In this recipe, you'll measure all ingredients off the weight of the chicken livers by percentage. To make enough to fill whatever terrine mold you have, put the container on the scale, hit tare, and fill with water. This will give you the amount (in grams) of chicken liver spread that the terrine mold will hold. For our recipe we used: 250g Chicken Liver (100%) 4.5g Salt (1.8%) 0.5g Cure Salt #1(0.25%) WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! please read manufactures directions before using this product. link below. 62g Chopped white onion (25%) 62g Room temp unsalted butter (25%) *You'll need an extra 1/4c of butter to top terrine, and for the crostinis. 7.5g Brandy (3%) 0.25g Ground clove (0.1%) 0.5g Chopped Thyme (0.2%) *You'll need an extra 1 Tsp of chopped thyme to top terrine. 0.5g Ground white pepper (0.2%) 1.25g Chopped garlic (0.5%) 2 Tbsp Everything Bagel Seasoning (Salt and Pepper will also work) NOTE: If you don't want to add Cure Salt #1, then you can just adjust the regular salt percentage up to 2%. Procedure: Put the salt on the chicken livers overnight, or at least for 4 hours before cooking. This will give a vibrant pink color and extends the shelf life of the terrine. Pan sear the chicken livers on medium heat until they are medium rare to medium (about 5 minutes), and place in food processor to cool. Add the chopped onion and garlic to the pan with about 1 Tbsp of unsalted butter. Cook until tender on low heat (about 10 minutes). Add onion and garlic mixture to food processor, along with brandy, ground clove, chopped thyme, and ground white pepper. In food processor, mix all ingredients for about a minute. Then add the butter 1 Tbsp at a time until mixture is combined. Pour mixture into terrine mold. Smooth the top with a spoon or spatula. Melt about 2 Tbsp of butter in the microwave. Gently spoon on top of terrine. Sprinkle about 1 Tsp of thyme on top. Let cool in the refrigerator overnight, or for at least 2 hours. For the Everything Bagel Seasoned Crostinis: Cut baguette into 1/4" slices on the diagonal. Melt a few Tbsp of butter. Coat both sides of baguette with butter. Sprinkle everything bagel seasoning (or salt and pepper) on one side of bread. Lay flat on a sheet pan covered in parchment paper. Bake at 350 degrees for about 12-15 minutes or until bread is firm to the touch. SERVING SUGGESTIONS: The terrine itself is best served cold, and will last covered in the fridge for about a week. It also goes great with your favorite type of cracker if you don't have crostinis. Please let me know if I've missed any information in the comment section below! ______________________________________________________________________________ PRODUCT LINKS Hamilton Beach 12-Cup Food Processor: https://amzn.to/3ayvmaP The Sausage Maker Insta Cure Salt #1: https://amzn.to/3buqHHB WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! Please read manufactures directions before using this product.