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Chicken Liver Pate Recipe

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Chicken Liver Pate Recipe

Post by Glinda on Sun Jan 04, 2015 2:33 pm

So, I cook a lot from scratch, because of my allergies and food sensitivities. This last month, while I was sick, I've been reading a lot about organ meats. My childhood memories of liver, or "steak and kidney pie" are well, awful.

However I love pate. Some store bought ones are okay for me but a lot have added preservatives, breadcrumbs, cream and butter. And are fairly processed, to boot. Not that it stops me from enjoying it when I do have it. I just pay a bit, digestive wise.

But I really like this recipe. It's doable but not fast or easy. For instance it's important to let it mellow at least 12 hours before serving it. It's also more intense than most store bought version I've tried and a tablespoon serving size is the limit for one sitting. It's really rich.

So:
1 lb chicken livers
1 medium sweet onion, diced
3 tblsp bacon fat (very important)
1 1/2 tsp kosher salt, grinds of fresh pepper
2 bay leaves
1/3 cup of sweet wine (examples include late harvest, fruit wine etc.)
1 apple, diced (keep the skin on)
1 tablespoon of margarine or butter (I used margarine)
1 medium sliced onion

What I added:
1-2 tsp of ground sea salt (or fine salt) to taste, as in my opinion, the original recipe was rich and a little on the sweet side, but I was looking for more of a savory taste.

Saute diced onions & bay leaves in bacon fat until onions are translucent.
Add livers, 1 1/2 tsp of salt and pepper. Cover w/spatter protection and saute until brown (about 8-10 minutes).
Deglaze with wine and reduce by half. Set aside.
Lightly carmelize sliced onion and apple in margarine (or butter), cook on low for about 20 minutes. Set aside.
Add all to blender, blend to smooth. Use a little salt to add to taste, remembering that many of the flavours are intended to blend together over the next few hours.
Leave in cool place over night or 12 hours to blend the flavours together. Serve with grain cracker or bread of your choice.

The next time I make this, I am thinking of adding some more herb flavor like either a bit of sage OR a bit of thyme OR a bit of rosemary.





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Re: Chicken Liver Pate Recipe

Post by Glinda on Sun Jan 04, 2015 7:43 pm

Oh and Dave, I bought the chicken livers fresh and all at once. My local No-Frills grocery store actually contracts with a locally owned butcher chain and they are very good at providing fresh meat. On this particular Saturday bit of shopping there was huge sale on pig and chicken meat. Not just that, though, ALL of the edible parts of the animals were being offered: hocks, chicken feet, livers, kidneys, hearts, sweetmeats etc. The only thing I couldn't see were brains.
So I "splurged" 1.87 on a pound of fresh chicken livers. I was happy.

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Re: Chicken Liver Pate Recipe

Post by Cheesedog on Mon Jan 05, 2015 1:08 am

Glinda, if you let your chicken livers soak in buttermilk overnight before you prepare them they will be much less bitter and intense flavored. Just rinse them well after soaking since milk gives you problems.
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Re: Chicken Liver Pate Recipe

Post by Cesar on Mon Jan 05, 2015 10:56 am

Yum, organs!
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Re: Chicken Liver Pate Recipe

Post by Glinda on Tue Jan 06, 2015 11:12 am

Hey, if you have anything for kidneys or sweetmeats I am willing to consider it.

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