Chicken Liver Pate and Chicken Liver and Eggs

I don’t think there is an in between on liver, people either love it or loath it.  It might be the texture. It is from an animal so many people (like me) might subconsciously expect it to have a firm grain like the muscle does, but then it turns out to be mushy and pasty. And then there is the strong flavor.

It is pretty healthy, loaded with protein and vitamins and cholesterol, so it really is a sometime food. Ma’am likes her beef liver with bacon and onions and she used to make rumaki (bacon wrapped chicken livers) for us occassionally. Well, sure if you add bacon, anything tastes better.

My first instinct is “I don’t like liver.” But that isn’t exactly true. I am definately turned off by the texture, unless you play up the texture. I like liverwurst, braunschweiger, chopped chicken liver and pate. You know, PASTY spreadable things. Those I like, a lot.

I recently went on a freezer cleaning binge last week and found a pound of sausage and some chicken livers saved from all those whole chickens I have used to make other things. Chicken liver plus sausage – JACKPOT! PATE.

I got one measly slice at Thanksgiving because I was so busy making sure J ate and catching up with my family. I didn’t make it for Christmas because I didn’t want to tempt my mother-in-law who is on a strict diet that probably does not include my homemade pate. So, I made myself a half recipe (one loaf). Part of it is in the freezer for Ma’am, and I am rationing out the rest.

Lalanne Pate

Prep time 5 minutes
Cook time 3 hours
Total time 3 hours, 5 minutes
Meal type Appetizer, Pork, Poultry
Region French
A simple pate recipe using chicken livers and sausage.

Ingredients

  • 1lb ground chicken or pork livers
  • 2lb pork sausage
  • 1 Small onion (chopped)
  • 4 cloves garlic (minced)
  • 3 Large eggs
  • 2 tablespoons parsley (chopped)
  • 3oz dry vermouth
  • salt and pepper to taste

Note

You will need 2 bricks or something of the equivalent size and weight to press the pate down after baking.

Directions

Preheat oven to 350°.
Food processor - Quickly pulse liver until crumbly, remove. Pulse garlic cloves until minces. Add onions and pulse until chopped. Add remaining ingredients and process until combined.

Or pre chop/ grind livers, garlic and onions. Mix all ingredients together by hand.
Put in 2 loaf pans. Cover with foil. Set in a pan of water and bake at 350° for 1 hour. Reduce heat to 250° and cook for 2 hours longer.
Cool 1/2 hour. Leave the foil on top and place brick on top for 1/2 hour. Drain to remove excess fat. Replace foil and brick; place in refrigerator overnight. Finished pate will be about an inch thick.
Serve chilled. This can be prepared ahead of time, wrap each loaf in foil then put in a zip to lock bag.

And since I still had some livers left over, I made some Chopped Chicken Liver and Eggs using the liver and the rendered chicken fat also left over from those whole chickens.

Chopped Chicken Liver and Eggs

Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Meal type Appetizer, Cheese and Eggs, Meat Dishes, Poultry
Chopped chicken liver mixed with chopped boiled eggs to make a tasty spread for appetizers or sandwiches.

Ingredients

  • 1lb chicken livers
  • 2 Medium onion
  • 3 hard boiled eggs
  • 3 tablespoons rendered chicken fat (or chicken flavored fat)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

In a saucepan combine liver and 1 onion that has been quartered and water to cover. Bring to a boil and cook over low heat for 10 minutes. Drain water and discard the onion.
Chop the livers, eggs and remaining onion until smooth. Blend in the fat, salt and pepper. Taste and correct the seasoning as needed.
Serve warm or chilled with crackers, toast or mini-bagels. Will keep in refrigerator for about 1 week.

Next time I have enough saved up I may try to find a recipe for Liverwurst, because as odd as it may sound with my picky eater, he likes it too.   Until next time, happy eating ~Audrey

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3 Responses to Chicken Liver Pate and Chicken Liver and Eggs

  1. Michelle M says:

    Thanks for the extra pate at T’giving! It was delicious. :)

    • Administrator says:

      that’s what big cousins are for.

      I probably should have brought up 5 Thanksgivings ago when you were kind enough to be my designated eater and had mine for me when I was pregnant.

  2. Noel Lizotte says:

    lol! We are sisters in liver! I don’t like Liver …. then again, I’ve never tried it. I do like liverwurst! Go figure!!
    and you know, maybe I need to try the bacon wrapped liver thing … that would be a good first taste!

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