Chicken Liver Pate

Finished pate in ramekin with vegetable crackers (1/2 recipe).

I was guided to this recipe by the wife of a fellow ereader fanatic and totally love it (Jan's old blog).  Do try her simple Cranberry Walnut Bars.  Easy and quite good.  If not in a hurry, chop the cranberries in half.

Now, this is a recipe for those who like braunschwieger. I love it, but have only used it in sandwiches with Miracle Whip. So this is a new use!  Use whatever liver you want.  If you hunt, I'm sure deer liver would work just as well.  This recipe originally comes from BBC's Good Food and there is a link for it here.

I made some changes in quantities partly due to my lack of smell, but also because the amount of fat rendered from bacon varies a lot by type and brand.  You need some fat in this recipe or your result will be a tasteless gray paste.  I've already cut some fat from the original, but going further was unpalatable.   I did not add any additional salt since bacon already has enough in it, but feel that I was perhaps stingy with only 1/8 tsp black pepper.  I completely changed the last step.  If you cannot or choose not to use any wine, I would search for other recipes.  The wine does add significant flavor in this recipe.  Try the red box wine in your fridge if you don't have sherry.    Also, if you are using microwaved bacon or precooked bacon, add another tablespoon or 2 of butter since you won't have the bacon fat.

Finally, if you only want enough for 1 or 2 people, you can do this recipe with frozen chicken livers!  Make half the recipe and freeze the remaining chicken livers uncooked.  Let them thaw and then cook as instructed. Add any liquid in the freezer bag along with the wine.  Could you make the whole thing, freeze it, thaw it, stir it up and serve?  I think not.  Fresh thyme and rosemary lose a LOT of flavor once they are frozen. Dried thyme would taste like mud.  You could leave out the spices and add them once thawed, but you really aren't saving anything on time and cleanup, so kindof a waste, IMHO.

No fresh garlic? Use what you have at double the amount.

Chopped bacon appears to retain more fat than unchopped. 

 Chicken Liver Pate

1 pound chicken livers (or beef or deer)
1 tablespoon butter
7-8 strips unsmoked, streaky bacon (chopped)
2 garlic cloves, crushed or finely chopped
1 tbsp fresh thyme leaves or 1 tsp dried
 2 tbsp rosemary, finely chopped, plus more to sprinkle over finished pate
1/2 cup sherry or other red wine
1/8 tsp. pepper
toasted brioche, raisin bread or hearty crackers, to serve

1. Rinse the chicken livers and cut away any dark patches and small stringy threads.  Pat dry with paper towel. Heat the pan and add the bacon. Fry until crisp.  Drain off all but 3 tablespoons of bacon fat.  Add 1 tablespoon butter. Then add garlic, chicken livers and thyme and fry briskly for about 5 minutes, until they are evenly browned. They should be nicely browned on the outside, but pink inside and should feel squashy when pressed.
2. Add the sherry, and salt and pepper to taste,then bubble for a few minutes. Remove from heat.  Blitz the mixture in a tall container with a hand blender, food processor or blender. Add more sherry if the result is quite thick.  Refrigeration will thicken it further.
3. Place the pate into one large or several smaller serving crockerys or ramekins.  Sprinkle with plenty of chopped rosemary.  Cover with plastic wrap and refrigerate for at least a couple of hours before serving.

I used my hand blender and the result was quick and easy.  Cleanup is easy too. If you use a blender, you may have to use slightly more sherry to get the mixture to properly blend, but it completely depends on the shape of the bottom of the blender.