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Year Old Pate

Year Old Pate recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 849.5
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
  • 2 pound Chicken livers
  • 1/2 pound Bacon, cooked crisp and crumbled
  • 1 cup Chicken stock or bouillon
  • 1 large White or yellow onion, cut into eighths
  • 2 stalks Celery with tops, cut into sections
  • 1/4 medium Bell pepper, cut into sections
  • 1 clove Garlic, peeled and sliced
  • 1 teaspoon Thyme, heaping
  • 1/4 teaspoon Sage
  • 1 pinch Rosemary
  • 1 small Bay leaf
  • to taste Crushed peppercorns
  • to taste Salt (omit if using bouillon)
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup Dry white wine or dry sherry
  • 1/2 pound Sweet cream butter
Directions
  1. 1
    In a 2-quart saucepan, combine chicken livers, chicken stock, onion, celery, bell pepper, garlic, thyme, sage, rosemary, bay leaf, peppercorns, and salt.
  2. 2
    Add enough dry white wine or sherry to just cover the ingredients and bring to a boil.
  3. 3
    Reduce heat, cover, and simmer gently for about 30 minutes until livers are cooked through.
  4. 4
    Pour the contents into a colander or large strainer to drain, reserving the liquid broth.
  5. 5
    Allow the cooked livers and vegetables to cool in the colander for about 30 minutes. Discard the bay leaf.
  6. 6
    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.
  7. 7
    In a food processor, combine the cooled livers and vegetables, the sediment broth, butter, Dijon mustard, and half of the crumbled bacon.
  8. 8
    Process until the mixture is a smooth, soupy puree. Add more sediment broth if the mixture is too thick to pour.
  9. 9
    Fold the remaining crumbled bacon into the puree.
  10. 10
    Pour the mixture into a pâté mold or a buttered 9-inch cake pan.
  11. 11
    Refrigerate for at least 24 hours to allow the pâté to set firmly.
  12. 12
    Unmold the pâté, sprinkle lightly with cracked peppercorns, and garnish with sliced olives and parsley before serving.

Nutrition Facts

Servings 8

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.

Note

Ensure the chicken livers are fresh and free of any green bile spots, which can impart a bitter taste. Trim any connective tissue if visible.

The sediment from the broth contains valuable flavors and gelatin that help bind the pâté. Do not discard it.

If the pâté is too thick to pour into the mold, add more of the reserved clear broth or wine, one tablespoon at a time, until desired consistency is reached.

Store covered in the refrigerator for up to 5 days. For longer storage, freeze in an airtight container for up to 3 months. Thaw in the refrigerator before serving.

This recipe is a classic French farmhouse style pâté. The long chilling time is essential for the flavors to meld and the texture to set properly.

Keywords: pate, chicken liver, french, appetizer, bacon, spread, liver, herbs, garlic, wine, classic, entertaining, smooth, savory, crusty bread, gourmet, traditional, rich, flavorful, starter
Read it online: https://www.chefs-mate.com/recipe/year-old-pate/