It’s one of those things you probably either like or don’t. But if there is a smidgen of a chance that you do, then this is a nice little recipe for making some very lovely paté. It is made with chicken livers instead of the hugely expensive duck or goose (you’d have to eat a lot of both to get enough).
This is an easy recipe to make, and makes a lot, and I see no real good reason why you can’t freeze half of it for use later.
Since it costs little to make, be the first on your block to make some!
- 1 lb chicken livers
- 2 bay leaves
- 1/4 tsp thyme
- 1 c chicken stock
- 1/2 medium onion sliced
- 2 tbsp butter
- 2 tbsp good quality red or white wine, dry
- 1/2 tsp pepper
- 1 stick of butter, cubed and cold
- salt as needed
- Place everything up through the chicken stock into a saucepan and simmer until done (about 10-15 min.)
- Saute the onions in the butter in a saute pan until caramelized (15-20 min.).
- Place strained livers and onions in a food processor. Add the wine and pepper. Process until smooth.
- Add butter a few bits at a time, until well incorporated. Mixture will be a bit soupy, but will firm up nicely when refrigerated for a few hours.
Serves: 10 or more. Serve with a good cracker.
- Oh so good…Chicken Liver Pate (bubblingonthestove.wordpress.com)
- Chicken liver pate (shewolfinthevalley.wordpress.com)