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Thursday, May 6, 2010

Chicken Liver Pate

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Let me start off by saying that even though I will eat pretty much everything I will not eat liver. I love trying pretty much anything but I would have to be on Survivor and have to eat some to have immunity and even then I would choke it down. Why then did I make chicken liver pate? Because the husband requested it. So without any further ado, here is my no recipe version of chicken liver pate loosely based off of a version from Gordon Ramsey.


After trimming the chicken livers I left them soaking milk overnight. Why do this? I have no clue, but since I don’t know anything about cooking liver I followed instructions.


Before cooking them I let them drain thoroughly for a few minutes. I think that it would take a whole passel of photographers to make damp chicken livers look good.


When in doubt, start off with bacon.


I crisped it in the pan and saved the fat.


For a change and for the flavour I decided to use French shallots instead of plain onions.


As Martha would say, “frying onions in bacon fat; it’s a good thing”. Hmmm I think I just unleashed my inner Paul Deen with that sentence.


Once the onions were browned I chucked in the chicken livers.


I also added in salt, pepper and thyme.


Once all the liquid had evaporated and the chicken livers were cooked thoroughly I pureed them in the food processor until the mixture was smooth. This is completely random but in French a food processor is called “un robot culinaire”. “Culinary robot” sounds much more interesting than “food processor” don’t you think?


All done.



The Husband enjoyed his pate although it made a lot more than I was expecting. Poor guy, he’ll have to finish it off on his own because this time, since it involves liver, I’m not taking one for the team! Tags:
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