Boneless Chicken Recipe
Chicken Liver Pate
Photo Description:
This delicious chicken liver pate recipe combines meat, fat, onion, spices and brandy for a delicious homemade, gourmet pate campagne. This country pork pate recipe is easy to make and it makes a wonderful appetizer when served with crackers or melba toast. Your guests will be incredibly impressed when they discover you made this chicken liver pate recipe yourself. Gourmet pate campagne looks great because you can see the various ingredients in it. Some pates are smooth and creamy. This one is made country-style and really rich in flavor. If you are looking for a way to use chicken livers because of chicken liver nutrition as well as flavor, this chicken liver pate recipe is perfect.
Gourmet Chicken Liver Pate Campagne
This delicious chicken liver pate recipe should really 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.
Pate is typically a mixture of fat and ground meat in the form of a spreadable paste. Herbs, wine, spices, and vegetables are popular additions. Belgian and French pate recipes are often baked in a crust or terrine. Pate de foie gras is the most famous pate and this is made with the fattened livers of geese. Some pates in Germany, Sweden, Austria, Holland, Hungary, and Finland are shaped as a soft sausage, which can be sliced or spread.
In the UK, most pates are softer and spreadable rather than sliceable. Polish pate is made from pork, ham, fish, chicken, or venison and flavored with breadcrumbs, flour, eggs and spices, vegetables, sugar, cheese, nutmeg, ginger, mushrooms, or tomato sauce. Scandinavian pate is often made with pork liver and lard. Russian pate is made with boiled liver, which is mixed with spices, herbs and fried or raw onion, as well as fat. Vegetarian pates are made with nuts, beans, mushrooms or tofu and they can be made with a food processor. Vegetarian pates are not cooked. If you want to make your own pate, this recipe for chicken liver pate is well worth making.
Country Pork or Chicken Pate Recipe
Ingredients -
1 onion, chopped
˝ lb ground veal
˝ lb chicken liver or pork liver, finely chopped
˝ lb ground pork fat
˝ lb ground lean pork
1 tablespoon butter
2 cloves garlic
˝ teaspoon ground allspice
Pinch ground nutmeg
Pinch ground cloves
˝ 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)