Gourmet Chicken Liver Pate Campagne

This delicious chicken liver pate recipe needs to be made at least two day before you need it, to allow the flavors to mellow. You can actually keep pate campagne for up to five days in the refrigerator. Making chicken liver recipes, especially chicken liver pate, is enjoyable and homemade pate always tastes special.

As for chicken liver nutrition, chicken livers are quite high in cholesterol but are also carbohydrate free and quite low in fat. Chicken in general tends to be a low fat, high protein meat, which is very healthy and whether you are making grilled chicken recipes, smoked chicken recipes or other breast chicken recipes, chicken is always tasty and good for you.

Country Pork or Chicken Pate Recipe

Ingredients -

1 onion, chopped
1/2 lb ground veal
1/2 lb chicken liver or pork liver, finely chopped
1/2 lb ground pork fat
1/2 lb ground lean pork
1 tablespoon butter
2 cloves garlic
1/2 teaspoon ground allspice
Pinch ground nutmeg
Pinch ground cloves
1/2 lb bacon slices
2 tablespoons brandy
2 eggs, beaten
Salt and black pepper

Preparation:

Sauté the onion in the butter for 10 minutes over a low heat until soft but not browned. Cool.

Puree the veal, liver, pork, pork fat, garlic, cloves, allspice, nutmeg, cloves, brandy, cooked onion, eggs, salt, and pepper in a food processor.

Sauté some of this mixture and check the seasoning. It needs to be highly seasoned.

Preheat the oven to 350 degrees F.

Line the base and sides of a 1-quart terrine mold with bacon.

Pack the pork mixture in and smooth the top.

Cut the rest of the bacon into thin strips and arrange them in a lattice design on top of the pate.

Cook uncovered in a water bath for seventy five to ninety minutes.

Test doneness with a skewer.

Chill the pate.

Serve it from the mold and slice it at the table.

(Serves 8)

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Photo Description:

A Picture of Gourmet Chicken Liver Pate Campagne makes an impressive appetizer that most guest will think took all sorts of culinary talents. This recipe can use different types of liver for the pâté.