CHICKEN LIVER PATE

 

 

I make this pate each year to celebrate the Beaujolais Nouveau! It’s a tradition! I love this recipe that reminds me France and my childhood. It is absolutely delicious on fresh bread with pickled onions, French cornichons or onion confit in balsamic reduction! A true French treat! Pair with Beaujolais nouveau! Enjoy!

 

Serving 8

Preparation: 45 min. (30 min. the day before); baking time: 1 h 45 min.

 

2 lbs fresh chicken livers,

½ lb. salt-cured pork

½ lb. ground pork

½ cup Armagnac

¼ cup red Port

¼ cup Sherry

2 garlic cloves, minced

¾ oz fresh parsley, chopped

1 package of sliced bacon

1 tsp fresh thyme leaves

1 pinch fresh grated nutmeg

Salt and pepper

1 tsp sugar

3 bay leaves

Fresh sprigs of thyme

 

THE DAY BEFORE:

 

Remove the fat from the chicken livers, cut them into pieces.

Discard the skin of the salt-cured pork and dice the meat.

In a large bowl, put chicken livers, salt-cured pork and ground pork. Add the Armagnac, Port and Sherry, garlic, parsley, fresh thyme leaves, nutmeg, sugar, salt and pepper.

Combine all the ingredients. Cover with aluminum foil. Refrigerate and marinate overnight.

 

THE NEXT DAY:

 

Preheat the oven to 430 F.

Put some water in a deep and wide dish and place it into the oven.

Layer the slices of bacon on the bottom and sides of the terrine.

Add the marinated meats.

Cover with the rest of the bacon and garnish with bay leaves and sprigs of thyme.

 

Bake the terrine in the Bain Marie (placed inside the dish filled with water) for 1 h 45 minutes. The terrine will turn golden brown.

Take the terrine out of the oven. Let cool down 3 hours at room temperature. Refrigerate.

Serve the next day with pickled onions, French cornichons or onions confits.

 

Bon Appétit!