Love paté but not its price? This chicken liver-based version is simple to make and packs zero preservatives, added fat, or artificial flavor. Sweet cream butter, bacon and Dijon mustard add a prism of flavors that is sure to delight those who eat this awesome dish. Paté is traditionally served on its own or spread ona freshly toasted baguette.
RecipeSavants.comLove paté but not its price? This chicken liver-based version is simple to make and packs zero preservatives, added fat, or artificial flavor. Sweet cream butter, bacon and Dijon mustard add a prism of flavors that is sure to delight those who eat this awesome dish. Paté is traditionally served on its own or spread ona freshly toasted baguette.Smart Recipes, American Recipes, Chicken Recipes, RecipesChickenAmericanHerbed Chicken Liver PatePT1HServes 6
Ingredients:
0.5 Teaspoon Dijon Mustard2 Pounds Chicken Livers1 Teaspoon Thyme1 Pinch Rosemary0 To Taste Salt1 Clove Garlic1 Cup Chicken Broth2 Stalks Celery0.5 Pound Bacon0.25 Teaspoon Sage0.5 Pound Sweet Cream Butter1 Small Bay Leaf0.25 Bell Pepper0 To Taste Freshly Crushed Peppercorns1 Large White Or Yellow Onion0 Dry White WineCombine all ingredients in a saucepan except wine. Now pour in enough wine to cover the ingredients in saucepan. Heat saucepan over medium high heat and bring to a boil. Then reduce heat to medium low, cover and simmer for about half an hour. After that, sieve contents through colander into a bowl and reserve liquid. Let stand for a while to cool completely. Discard bay leaves. In a while, the remaining contents in broth wine mixture will settle down the base of the bowl. Now gently ladle the clear mixture off from top until almost 2/3 cup remains along with sediments. Save the clear broth mixture for later use as you may need more. In a food processor, pulse the colander contents along with remaining 2/3 cup broth and sediments, mustard, half of the bacon and butter until smooth mixture forms. Now add remaining bacon and pour the mixture into 9-inch buttered cake pan. If the mixture seems to be too thick to pour then add a little broth. Refrigerate for at least 24 hours or until set. Once set, sprinkle with freshly cracked black peppers, parsley and olives and serve.