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To make chicken liver pate you will need
Ingredients
| 2 | pounds | Chicken livers | | 1/2 | pounds | Bacon cooked crisp and crumbled | | 8 | fl oz | Chicken stock | | 1 | large | onion cut into 8th's | | 2 | | Stalks celery with tops cut into sections | | 1/4 | | green pepper | | 1 | | Clove garlic peeled & sliced | | 1 | heaped teaspoon | thyme | | 1/4 | teaspoons | Sage | | 1 | | Pinch rosemary | | 1 | | Small bay leaf | | | Crushed peppercorns to taste | | | Salt to taste | | 1/2 | teaspoons | Dijon mustard | | | Dry white wine or sherry | | 1/2 | pounds | unsalted butter (adjust salt if salted butter is used) |
Instructions
In sauce pan, combine livers, stock, spices, garlic, celery,
onion, pepper & salt. Add enough wine to just cover ingredients and bring
to boiling point. Reduce heat, cover, and simmer for about 1/2 hour. When
done, place contents in the colander. Reserve the wine broth and allow it
to stand and cool. Discard the bayleaf from the contents in the colander
and allow remainder to cool for 1/2 hour.
Gently ladel off the wine broth until the liquid containing the sediment
equals 150ml. Save the clear broth in case you need more. Be sure to
catch all the sediment because it is an important part of the recipe.
In your food processor; combine the contents of the colander, sediment
broth, butter, mustard and 1/2 of the crumbled bacon. Process until the
mixture is a smooth, soupy puree. Fold in remaining bacon and pour into
final mold. If it is too thick to pour, you need to add more broth. Allow
pate to set in refrigerator for at least 24 hours.
Unmold, lightly sprinkle with cracked peppercorns and garnish with sliced
olives and parsley.
Enjoy your chicken liver pate with warm toast or crusty fresh bread.
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