Chicken Liver Pate

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♼ Recipe origin is unknown. Chicken liver pate recipe, recipe Rating: 4.6
Number of votes:91

A rich flavoured chicken liver pate. This takes a while to make, but well worth the effort, or so I’ve been told!

Ready in: 2 hours

Ingredients

Serves: 8

• 1 pound chopped chicken liver
  
• salt and pepper
  
• 2 cloves garlic, chopped
  
• 1 onion, finely chopped
  
• 1/2 pound mushrooms, chopped
  
• 3 thick slices bacon, chopped
  
• 1/2 teaspoon thyme
  
• 1 large bay leaf
  
• 1/2 teaspoon rosemary
  
• 2 large egg yolks
  
• 1/4 cup milk
  
• 1/4 cup cream
  
• 1 tablespoon flour
  
• 3/4 cup bread (moisten with water)
  
• 2 to 3 tablespoons sherry
  
• 2 ounces butter
  

Preparation method

Prep: 15 mins | Cook: 1 hour | Extra time: 45 mins

1. Preheat oven to 325 degrees F (165 degrees C).

2. Season liver with salt and pepper, and fry over a moderate heat with garlic, onions, mushrooms, bacon, thyme, bay leaf, and rosemary, until the liver is no longer pink and the vegetables are tender.

3. Remove bay leaf, and process in a food processor until as smooth as you can get it. While processing add egg yolk, milk, cream, flour, bread and sherry. Process for a further minute or until thoroughly mixed. Transfer into two shallow, greased, pyrex (glass) baking dishes.

4. Bake in the preheated oven until a knife inserted comes out clean and dry, about 1 hour.

5. Melt butter in a saucepan and pour over the top of the pate. Cover evenly and refrigerate. Serve with toast and a salad garnish.