This is a lovely rich chicken liver paté which is so delicious and is one you can make at home very easily. This is so tasty and is great for family meals and entertaining, so a really good dish for everyone. Make it ahead a day or two if you can to give it time to mature, as it melds the flavors together which takes 2-3 days for best results. Exquisite!
It will keep for a few days in the refrigerator and also needs a few days to mature so you can plan ahead and make it before you need it.
If you can get free range chicken liver these will give you a better flavor, but if not don't worry it will be good anyway.
This recipe will make enough for six to eight people.
How To Serve This Liver Paté
Serve your chicken liver paté either in thick slices with a green salad and freshly made mayonnaise or spread on freshly made toast or crispy French bread.
More Tasty Paté Recipes
Print📖 Recipe
Exquisite Chicken Liver Paté Recipe
- Total Time: 4 hours 5 minutes
- Yield: 4-6 1x
Description
This is a lovely rich chicken liver pate which is so delicious and is one you can make at home very easily.
(Make this 2-3 days ahead of when you want to serve it to give it time to mature. Also, start marinating 2 hours before preparing to make the recipe.)
Ingredients
- 12 ounce (350gm) chicken livers
- 2 tablespoons of Madeira. Port or Brandy
- 2 tablespoons white wine
- 1 crumbled bay leaf
- ½ clove garlic crushed or 1oz chopped onion
- 2 ounce (50gm) firm bread soaked in a little milk
- 4 ounce (110gm) cooked ham
- 8 ounce (225gm) quality pork sausage meat
- 3 ounce (75gm) streaky bacon with the rind removed
Instructions
- Remove any tissues from the livers.
- Place the liver in a bowl with the wine and the Madeira (or port or brandy) the bay leaf and the onion or garlic. Leave to marinate for 2 hours.
- Remove the bread from the milk and squeeze dry.
- Now take all but 3 of the livers, and together with the bread, the ham and sausage meat, put through a fine mincer or food processor.
- Mix thoroughly and gradually add the rest of the wine marinade. The mixture will be fairly soft.
- Take a heavy knife and stretch the streaky bacon as thinly as possible.
- Line a 1½ pint oven-proof dish with the bacon rashes, allowing the rashes to extend over the rim of the dish.
- Place half the liver mixture over the bottom of the dish.
- Take the remaining chicken livers and cut them in half.
- Place them on top of the liver mixture.
- Now place the remainder of the liver mixture on the top of the chicken livers.
- Fold the bacon rashes over the surface.
- Cover with a lid or tin foil.
- Stand the dish in a baking tin filled with hot water which comes half way up the dish, making a bain-marie.
- Bake in the center of a pre-heated oven 350 degrees F/177 degrees C/Gas 4 for about 1½ hours.
- Allow to cool and when cold place in the refrigerator for a few days to mature and let all the flavors blend.
Notes
Substitutions For White Wine (Always replace the liquid amount with something.)
- apple Cider Vinegar (½ vinegar and ½ water)
- chicken or vegetable Broth
- apple Juice
- white Grape Juice
- white Wine Vinegar
- ginger Ale
- water
Substitutions For Brandy (Always replace the liquid amount with something.)
- fruit juices like:
- white grape juice
- apple juice
- diluted peach, pear or apricot syrups
- apple cider
- apple cider vinegar
- water
- Prep Time: 35 minutes
- Marinate: 2 hours
- Cook Time: 1 hour 30 minutes
- Category: appetizer
- Method: oven
- Cuisine: French
Keywords: chicken liver pate recipe, appetizer, how to make chicken liver pate
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