Chicken Liver Pâté

Chicken Liver Pâté © kvalifood.com

Chicken liver pâté is a finer and milder pâté, baked slowly in a water bath. The forcemeat contains whole chicken livers in the centre, which give a beautiful pattern when the pâté is sliced. The strips of pork fat on top keep the pâté moist.

Ingredients

  • 300 g chicken livers, thawed
  • 100 g minced pork fat (lardons)
  • 275 g pork mince
  • salt
  • pepper
  • ½ tsp ground nutmeg
  • 1 dl double cream
  • 2 eggs
  • 1 dl stock (or port wine)
  • 1 bay leaf, crushed
  • 4 thin slices fresh pork fat (barding fat)

To serve: rye bread and pickled beetroot (optional)

Directions

Make the forcemeat

Preheat the oven to 300°F (150°C). Set aside 4 whole livers and place them in the stock or port wine. Finely chop the remaining livers in a blender or by hand. Mix with the pork fat, pork mince, eggs, cream and seasoning. Drain the whole livers and stir the soaking liquid into the forcemeat.

Fill the mould

Lay 2 slices of pork fat in the bottom of a pâté mould or ovenproof dish. Spread half the forcemeat in the dish. Arrange the whole livers in a row. Cover with the remaining forcemeat and press down firmly. Lay the remaining fat slices on top. Cover with a lid or foil with a small hole.

Bake in a water bath

Place the mould in a water bath in the oven at 300°F (150°C) for 1–1¼ hours. Remove the lid for the last 10 minutes. Allow the pâté to cool slightly and place a light weight on top.

Serving

Serve warm or cold with rye bread and pickled beetroot if you like.

Notes

  • A water bath and low temperature give a moist and even pâté without dry edges.
  • The whole livers in the centre make for a decorative slice and a pleasant textural contrast.
  • Port wine instead of stock gives a more refined flavour.
  • Can be frozen raw in the mould for up to 3 months — thaw under weight.
  • The pâté is best after resting in the fridge overnight, to let the flavours develop.