This traditional chicken liver pâté offers a rich, smooth texture and deep, savory flavor profile. The combination of tender chicken livers, crisp bacon, aromatic herbs, and a hint of white wine creates a luxurious spread that is perfect for entertaining. It serves as an elegant appetizer or a sophisticated starter before a main course. The slow simmering process infuses the livers with the flavors of onion, celery, and garlic, while the butter adds a creamy finish. Ideal for pairing with crusty bread, crackers, or fresh vegetables, this timeless recipe brings a touch of French culinary tradition to your table. It is a crowd-pleaser that showcases simple ingredients transformed into a gourmet experience.
Year Old Pate
Description
This traditional chicken liver pâté offers a rich, smooth texture and deep, savory flavor profile. The combination of tender chicken livers, crisp bacon, aromatic herbs, and a hint of white wine creates a luxurious spread that is perfect for entertaining. It serves as an elegant appetizer or a sophisticated starter before a main course. The slow simmering process infuses the livers with the flavors of onion, celery, and garlic, while the butter adds a creamy finish. Ideal for pairing with crusty bread, crackers, or fresh vegetables, this timeless recipe brings a touch of French culinary tradition to your table. It is a crowd-pleaser that showcases simple ingredients transformed into a gourmet experience.Ingredients
Directions
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In a 2-quart saucepan, combine chicken livers, chicken stock, onion, celery, bell pepper, garlic, thyme, sage, rosemary, bay leaf, peppercorns, and salt.
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Add enough dry white wine or sherry to just cover the ingredients and bring to a boil.
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Reduce heat, cover, and simmer gently for about 30 minutes until livers are cooked through.
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Pour the contents into a colander or large strainer to drain, reserving the liquid broth.
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Allow the cooked livers and vegetables to cool in the colander for about 30 minutes. Discard the bay leaf.
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Let the reserved broth stand until the sediment settles. Carefully ladle off the clear liquid, keeping only the cloudy sediment at the bottom until you have approximately 2/3 cup of liquid containing the sediment.
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In a food processor, combine the cooled livers and vegetables, the sediment broth, butter, Dijon mustard, and half of the crumbled bacon.
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Process until the mixture is a smooth, soupy puree. Add more sediment broth if the mixture is too thick to pour.
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Fold the remaining crumbled bacon into the puree.
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Pour the mixture into a pâté mold or a buttered 9-inch cake pan.
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Refrigerate for at least 24 hours to allow the pâté to set firmly.
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Unmold the pâté, sprinkle lightly with cracked peppercorns, and garnish with sliced olives and parsley before serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 849.5kcal
- % Daily Value *
- Total Fat 51.1g79%
- Saturated Fat 15.4g77%
- Cholesterol 228.1mg77%
- Sodium 1160.5mg49%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 82.3g165%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
