This Chicken Liver Pate recipe has been in my family for generations and is a staple at holiday meals. Pate at Thanksgiving may sound odd to you, but it is de rigueur for the Lalanne clan.
This pate recipe has a firmer texture than some versions that are made with just liver thanks to the sausage. I prefer it to the paste like varieties, but that could be due to the fact that this is what I grew up on.
Special Equipment Needed For Chicken Liver Pate
The advent of the food processor has made this recipe much easier. A few quick pulses and you are done. Otherwise you can grind the livers in a manual hand cranked food grinder as my great grandmother and her daughters used to do in days gone by. Or just chop then very fine.
You will also need 2 standard garden bricks to weigh down the pate at the end and compress it into a loaf.
If you do not have any bricks you can put another loaf pan on top of the pate and add a few cans of beans, or soup, or just about anything to weigh down the loaf.
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Chicken Liver Pate
- 1 pounds ground chicken livers
- 2 pounds pork sausage
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 3 large eggs
- 2 tablespoons parsley (chopped)
- 3 ounce dry vermouth
- salt and pepper to taste
- 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 ½ hour. Leave the foil on top and place brick on top for ½ 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.
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Until next time, happy eating!