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. Smart Recipes, American Recipes, Chicken Recipes, Recipes Chicken American Herbed Chicken Liver Pate Herbed Chicken Liver Pate Recipe | PT1H Serves 6 Ingredients: 0.5 Teaspoon Dijon Mustard 2 Pounds Chicken Livers 1 Teaspoon Thyme 1 Pinch Rosemary 0 To Taste Salt 1 Clove Garlic 1 Cup Chicken Broth 2 Stalks Celery 0.5 Pound Bacon 0.25 Teaspoon Sage 0.5 Pound Sweet Cream Butter 1 Small Bay Leaf 0.25 Bell Pepper 0 To Taste Freshly Crushed Peppercorns 1 Large White Or Yellow Onion 0 Dry White Wine Combine 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.

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