Chicken Liver Paté

Good paté is available at the supermarket, but it is expensive. This recipe makes a good paté that is very much cheaper. It does not have the same flavor as Strasbourg paté, but has a very good flavor of its own, and is excellent on toast as an appetizer or snack. Its preparation is also quite easy and fast.

Frying chicken livers are available frozen in the supermarket. One tub contains 20 oz., which makes a good quantity of paté. This is about the smallest practical quantity of paté that you can make, and it is enough for at least six servings. Start by frying one strip of bacon in a large frying pan until it is crisp, and remove. Add a tablespoon or two of butter. Eat the bacon. Chop a half onion into small pieces, and fry until transparent. Then add the livers, and stir them now and then while they cook. For safety, they should be cooked well, but for taste they should be still a bit pink in the middle. Take your pick. Add 1/8 tsp of ground cloves (no more!), a half teaspoon of allspice, and a teaspoon of thyme. These were the spices I used, but you can experiment to suit your taste. Throw in about a tablespoon of crushed garlic (if you do not like garlic, leave it out), and some salt.

When this is cooked, about 6 to 10 minutes, transfer loads of livers and onion to the food processor or blender and process until smooth. Put the processed livers in a large bowl. When all the livers have been processed, put about a quarter cup of sherry in the frying pan and scrape up all the bits. Add to the chopped livers and mix well. Have a sip of sherry. Put the paté in a bowl, cover with plastic wrap, and place it in the refrigerator. Chill well, and the paté is ready to serve.

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Composed by J. B. Calvert
Created 9 November 2002
Last revised