Chicken Liver Pate Recipe

7 steps · 41 min total

1. 01

   Clean the Livers

   Carefully clean the chicken livers, trimming away any sinews or bits of gall.
2. 02

   Combine for Cooking

   Roughly chop the bacon, garlic, and onion. Place them in a fireproof casserole dish along with the cleaned chicken livers and 2 teaspoons of ground mustard.

   Season everything generously with salt and pepper, then pour in enough milk to just cover the ingredients.

3. 03

   Slow Cook the Pate

   Put the lid on the casserole dish and cook in a slow oven at 300ºF for 2 hours. The livers should be very tender when done.
4. 04

   Blend Until Smooth

   Carefully transfer the cooked mixture to a blender. Process until the pate is completely smooth, scraping down the sides as needed.
5. 05

   Adjust Seasoning

   Taste the blended pate and adjust the seasoning with more salt and pepper as you like.
6. 06

   Add Sherry

   Stir in the 1 tablespoon of sherry. If you prefer, a splash of brandy works well here too.
7. 07

   Cover and Chill

   Pour the finished pate into a serving dish. Melt some butter and pour a thin layer over the top to seal it. This helps keep it fresh and prevents discoloration. Chill until firm.