Chicken Liver Pâté

Chicken Liver Pâté © kvalifood.com

Chicken liver pâté is a finer and milder pâté, slow-baked in a water bath. The forcemeat contains whole chicken livers in the center, which creates a nice pattern when the pâté is sliced. The strips of fatback on top keep it moist.

Ingredients

  • 300 g chicken livers, thawed
  • 100 g fatback, finely chopped
  • 275 g pork, finely minced
  • salt
  • pepper
  • ½ tsp ground nutmeg
  • 1 dl heavy cream
  • 2 eggs
  • 1 dl stock (or port wine)
  • 1 bay leaf, crumbled
  • 4 thin slices fresh fatback

Accompaniments

  • rye bread
  • pickled beets (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 fatback, pork, eggs, cream, and spices. Drain the liquid from the whole livers and stir it into the forcemeat.

Fill the mold

Place 2 slices of fatback in the bottom of a pâté mold or ovenproof dish. Spread half the forcemeat in the mold. Lay the whole livers in a row. Cover with the remaining forcemeat and press down. Place the remaining fatback slices on top. Cover with a lid or foil with a small hole.

Bake in a water bath

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

Serving

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

Notes

  • A water bath and low temperature give a moist, even pâté without dry edges.
  • The whole livers in the center make a decorative cross-section and a pleasant textural contrast.
  • Port wine instead of stock gives a more refined flavor.
  • Can be frozen raw in the mold for up to 3 months — thaw under a weight.
  • The pâté is best after resting in the fridge overnight, which lets the flavor develop.