Chicken Liver Pate

[DanMcG]

Here's a basic recipe that has been part of our family holidays for as long as I remember.

Cook some chicken liver till tender, fry some bacon and dice some onion then toss it in you food processor along with some mayo until it's ground fine. Chill it overnight to let the flavors meld, then get out a box of Ritz crackers and enjoy.

Here's my recipe;
Chicken Liver 200 g
Bacon 100 g
Onion 110 g
Mayo 90 g +/-

Basically a 2-1-1 ratio and add the mayo to get a creamy texture you like.

 

[bluewhisper]

My mom would make a liver pate but a search of my recipe files doesn't turn it up :/

Maybe I can find it in one of her favorite cookbooks.

 

[atomicsmoke]

Never tried liver pate with bacon but def will next time. We use butter instead of mayo (not as much as mayo). Sometimes I also add heavy cream.

For extra flavour (this is flavour bomb already) duck fat instead of butter.

My secret pate ingredient is brandy.

 

[idahopz]

I just made a batch of chicken liver/gizzard pate which also had most of the ingredients you gents mentioned, but like AS, use butter instead of mayo. I also added garlic to my batch.

This was my first time with bacon however, and it made a big difference.

 

[tropics]

I wonder if Calf Liver would work
Richie

 

[atomicsmoke]

I wonder if Calf Liver would work
Richie

Has a more intense taste but is still pate.

 

[atomicsmoke]

I just made a batch of chicken liver/gizzard pate which also had most of the ingredients you gents mentioned, but like AS, use butter instead of mayo. I also added garlic to my batch.

This was my first time with bacon however, and it made a big difference.

Did you stir fry the gizzards?
That's how I've done it....but I will pressure cook them first next time.

 

[chef jimmyj]

X3 on using Butter. That and a classic Pate spice blend that adds lots of flavor. On the Calves Liver, yes like Pork Liver will work but it is stronger than Poultry Liver. If you are a fan of the flavor you will enjoy it in Pate. If serving guests, I suggest an overnight soak in milk with a bit of salt or a split a splash of Soy Sauce, what I use. The soak will mellow the strong taste. A bit of Pate Spice will add balance as well. This is a generic term for the blend as there are many combinations. Search Pate Spice Recipe and look for a blend that sounds good to you. A little spice goes a long way so make half a recipe and add to taste...JJ

 

[tropics]

Thanks guys we like Liver so we may give it a try
Richie

 

[idahopz]

Did you stir fry the gizzards?
That's how I've done it....but I will pressure cook them first next time.

My wife loves gizzards so I frequently make them. She likes them butter tender - just about as tender as liver so I boil them in heavily salted water until the water is almost gone - usually a few hours. Pressure cooking would work well, but I like the gelatin that remains after the stove top pot cools.

 

[DanMcG]

Does anyone care to share their recipe using butter ?

 

[atomicsmoke]

Does anyone care to share their recipe using butter ?

We hijacked your thread , yet no recipe posted. Sorry. Recipe is the same but add butter instead of mayo in the food processor with liver (still hot). How much? Depends how you like it...

 

[pc farmer]

That looks great Dan. Something else I need to try.

 

[chef jimmyj]

Yep, 90g of cold butter cut in cubes added a few at a time until incorporated...JJ

 

[DanMcG]

90g of cold butter to how much liver JJ? I might be off to the store again.

 

[DanMcG]

We hijacked your thread , yet no recipe posted. Sorry. Recipe is the same but add butter instead of mayo in the food processor with liver (still hot).

Not a problem with the hijack, I learned a few things and that's what its all about. What's the reason for incorporating the liver to the mix while still hot?

 

[atomicsmoke]

Not a problem with the hijack, I learned a few things and that's what its all about. What's the reason for incorporating the liver to the mix while still hot?

To melt the butter (I usually use butter from the fridge).

 

[DanMcG]

LOL, That makes sense. Thanks...

 

[chef jimmyj]

90g of cold butter to how much liver JJ? I might be off to the store again.

This is for the 200g of Liver in your original recipe. It's 45% of the livers weight...JJ