Coarse Chicken Liver Pâté

Coarse Chicken Liver Pâté 

Coarse chicken liver pâté is much simpler to prepare than you might expect. Poultry, liver, crayfish, meat, seafood, and vegetables are all candidates for pâté. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, moulded or unmoulded.

Ingredients
Method

  1. Put the olive oil and bacon into a pan. Fry until the bacon is crisp. Remove half the bacon and chop finely

  2. Add the onion to the pan and sauté until the onion is soft and translucent.

  3. Add the chicken livers and sage leaves. Sauté until the chicken livers are tender, stirring occasionally.

  4. Squeeze the lemon on the livers and stir.

  5. Transfer everything from the pan to a food processor, and run the blade until reduced to a very fine and smooth paste. Fold the finely chopped bacon that was set aside into the finished pâté.

  6. Cool and serve lukewarm, garnished with a sage leaf.

Coarse Chicken Liver Pâté Step 1

Step 1Put the olive oil and bacon into a pan. Fry until the bacon is crisp. Remove half the bacon and chop finely.

Coarse Chicken Liver Pâté Step 2

Step 2Add the onion to the pan and sauté until the onion is soft and translucent.

Coarse Chicken Liver Pâté Step 3

Step 3Add the chicken livers and sage leaves. Sauté until the chicken livers are tender, stirring occasionally.

Coarse Chicken Liver Pâté Step 4

Step 4Squeeze the lemon on the livers and stir.

Coarse Chicken Liver Pâté Step 5

Step 5Transfer everything from the pan to a food processor, and run the blade until reduced to a very fine and smooth paste. Fold the finely chopped bacon that was set aside into the finished pâté.

Coarse Chicken Liver Pâté Step 6

Step 6Cool and serve lukewarm, garnished with a sage leaf.

Category: Appetisers

Cuisine: Global

Sub-Category: Poultry