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.
Luckily the advent of the food processor has made this recipe easier. A few quick pulses and you are done. Otherwise you can chop or grind the livers as my great grandmother and her daughters used to do in days gone by.
No, that is not a typo in the instructions. You need 2 standard bricks to weigh down the pate at the end and compress it into a loaf. If you do not have one you can put another loaf pan on top of the pate and add a few cans for weight.
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 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.