Liver ham made from chicken liver and hearts with onions and spices.

Thoroughly rinse the chicken liver (400 g) and chicken hearts (500 g). Remove the veins and any excess tough parts, then dry the offal.

Cut the offal into pieces. Pass about a third of the mass through a meat grinder, leaving the rest in chunks. Finely chop the chicken fat (100 g) or also pass it through the meat grinder.

If you don’t want to use chicken fat, you can use ghee in the same amount. The taste will be milder, and the texture will remain quite tender.

Chop the onion (100 g) and garlic (10 g). Combine them with the offal, chicken fat, gelatin (10 g), nutmeg (1 g), salt (18 g), and black pepper (2 g).

Mix the mass well.

If you are making a smoother version with more minced meat, line the terrine with parchment paper tightly and, if necessary, cover the top opening with a small piece of foil to prevent the mass from leaking out during pressing.

Line the bottom of the terrine with parchment paper, tightly pack the mixture, press it down well, place parchment on top again, then close the lid and secure it with springs.

Place the terrine in a pot and fill with water almost to the level of its lid. Bring the water to 80°C and cook for 3 hours. In a slow cooker, cook on the stewing mode for about 1.5 hours, and in a pressure cooker on the slow cooking mode for about 3 hours.

Remove the terrine, place it under cold water for 10 minutes, then refrigerate for 12 hours. After cooling, carefully remove the terrine from the mold and slice it.