- 1 lb Chicken Livers
- ½ lb cooked Chicken
- ½ lb Chicken fat
- 2 rashers Bacon
- 1 clove of garlic crushed
- 1 Onion
- few Mushrooms
- 2 Eggs
- Mixed herbs
- pepper & salt
- flour to thicken
- 1 glass Brandy
- ¼ pint Cream
Melt the fat and fry livers, chopped bacon, onions, garlic, mushrooms and seasoning.Keep well covered.When almost cooked add eggs and poach hard in the liquid with the other ingredients.
Skim off some of the fat to seal.
Mince all the above with the cooked chicken meat.Thicken the remaining liquid with flour, cook and fold into minced mixture with brandy and cream.
Press into Pâté dish and chill. Seal with melted fat and continue chilling.
I haven’t made pate for oh so long. I love the addition of the brandy Mmmmmm
Rhyleysgranny – it has been some time since I made this one myself. As I was typing chicken livers I remembered something else I did with them. Dip the chicken livers in beaten egg or yoghurt then coat with breadcrumbs and fry them… yummy!
Call this one Country Cholesterol Pate what with the 1/2# of chicken fat, 2 rashers (??) of bacon & 1/4 pt of cream. Sorry I HAD to point that out, tho’ I’m sure it is Yummy.
If it is Yummy, not good for the Tummy.
Bhb – a ‘rasher’ is a slice of bacon. You certainly wouldn’t eat all of the Pâté by yourself. I sometimes have some for a starter or on toast or crusty bread for lunch with a bunch of grapes! When making it just for me, it has less fat and NO cream!
Grannymar, I would not say that BHB would not eat all of the pate herself. She needs all the energy she can get to beat down those rattlesnakes that come into her yard!
I’ll skip this one, GM, more like heart attack on a plate. I do have a good vegetarian one which I must dig out now that you’ve wet my whistle….
Now Grannymar I like the sound of crumbed chicken livers fried. A little sweet chilli sauce over it do you think?
This is so simple and so delicious I don’t know why we don’t make it more often .. .ah that would be the cholesterol factor! Seriously, I’ll keep this one!
Maynard – Thankfully I am not troubled by rattlesnakes, but I am pestered by other peoples cats!
WWW – I look forward to a vegetarian Pâté and I some of my commentators will too.
Rhyleysgranny – I am sure a sweet chilli sauce or indeed a ginger one would go well with the crumbed chicken livers.
All the best pate has Brandy (or some liqueur?) in the recipe.
Magpie – I agree!
Living in an enforced vegetarian existance all this talk of liver and rashers is making me hungry!
Gaelikaa, I would find that life difficult. I admire you for embracing it.
I love fried chicken livers served with a wee drizzle of a Madeira sauce. I’m thinking the Madeira would work well in the pate instead of brandy?
George, that sounds like a tasty alternative. Thank you.