Liver Pate' Recipe
Easy and Delicious Food Gifts From Your Kitchen
2 chicken hearts
2 chicken gizzards
6 oz. chicken livers, 1 oz. chicken fat
1 large egg
1/2 t. bone meal (optional)
1/2 t. garlic powder
1/8 t. salt
sprig of parsley for garnish
Rinse the chicken hearts, gizzards and livers under cold water. Pat
dry. Dice the hearts and gizzards. Set aside.
Preheat oven to 350°F.
In a small skillet, render the chicken fat over low heat. It will
yield one tablespoon. Transfer the rendered fat to a small bowl and
set aside. In the same skillet, reheat on teaspoon of the reserved
fat over medium head. Add the hearts and gizzards and cook until
brown, about 2 minutes. Remove from skillet and set aside.
In a food processor, combine the livers, egg, bone meal, garlic
powder and salt. Process until smooth. Add the reserved hearts and
gizzards. Process just to combine for a pate' with a chunky texture.
Prepare 2 mini-loaf pans by coating each with one teaspoon of the
reserved fat. Fill equally with the mixture.
Bring 3 cups of water to a boil. Place a 9-inch cake pan in the oven
and fill it with the boiling water. Sit the loaf pans with the pate'
mixture in the hot water bath and bake for 30 minutes. Remove and
let cool then place in the refrigerator to chill until firm.
Makes 2 four-ounce pate's that will keep in the refrigerator up to a
week if kept in tightly sealed plastic container.
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