Par-Tay On Pate

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!

INGREDIENTS:

  • 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

INSTRUCTIONS:

  1. Place everything up through the chicken stock into a saucepan and simmer until done (about 10-15 min.)
  2. Saute the onions in the butter in a saute pan until caramelized (15-20 min.).
  3. Place strained livers and onions in a food processor. Add the wine and pepper. Process until smooth.
  4. 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.

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