Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Pate De Foie (Chicken Liver Pate)

StarStarStarStarEmpty star

Your rating

Recipe

 

Yield

4 pounds

Prep

45 min

Cook

60 min

Ready

9 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Chicken stock
2 cups water
Camera
3 each chicken bouillon cubes
* Camera
4 each parsley sprigs
* Camera
1 small bay leaves
* Camera
6 each black peppercorns
* Camera
1 pinch thyme
* Camera
Pate
2 pounds chicken livers
Camera
2 cups heavy whipping cream
Camera
1 ½ pounds onions
Camera
1 teaspoon black pepper
freshly ground
Camera
1 tablespoon worcestershire sauce
Camera
1 each lemon
juice of
Camera
1 ½ pounds butter, unsalted
room temperature
Camera
1 tablespoon cognac
or to taste
Camera
1 tablespoon brandy
or dry sherry, to taste
Camera
1 tablespoon fine spices
*
Madeira glaze
1 cup beef stock
prefer veal stock if possible
Camera
1 tablespoon gelatin, unflavored
unflavored
* Camera
cup madeira wine
or dry sherry
*
Garnishes
1 x radishes
or tomato flowers, carved
* Camera
1 x parsley leaves
small
* Camera
Variations
1 cup walnuts
coarsely chopped or pistachios, coarsely chopped
Camera

Ingredients

Amount Measure Ingredient Features
Chicken stock
473 ml water
Camera
3 each chicken bouillon cubes
* Camera
4 each parsley sprigs
* Camera
1 small bay leaves
* Camera
6 each black peppercorns
* Camera
1 pinch thyme
* Camera
Pate
907.2 g chicken livers
Camera
473 ml heavy whipping cream
Camera
680.4 g onions
Camera
5 ml black pepper
freshly ground
Camera
15 ml worcestershire sauce
Camera
1 each lemon
juice of
Camera
680.4 g butter, unsalted
room temperature
Camera
15 ml cognac
or to taste
Camera
15 ml brandy
or dry sherry, to taste
Camera
15 ml fine spices
*
Madeira glaze
237 ml beef stock
prefer veal stock if possible
Camera
15 ml gelatin, unflavored
unflavored
* Camera
79 ml madeira wine
or dry sherry
*
Garnishes
1 x radishes
or tomato flowers, carved
* Camera
1 x parsley leaves
small
* Camera
Variations
237 ml walnuts
coarsely chopped or pistachios, coarsely chopped
Camera

Directions

The amount of butter can be reduced for a less expensive version, but it won't be as smooth. Do not use margarine.

If you don't have homemade chicken stock, use a bouquet garni to enhance the instant kind.

In place of prepared "fine spices," you may substitute a pinch each of white pepper, red pepper, mace, sage, marjoram, rosemary, cinnamon, nutmeg and tarragon.

For bouillon "stock," bring water to boil with chicken cubes.

In a cheesecloth bag, tie parsley, bay leaf, peppercorns and thyme; place in stock.

Simmer for 20 minutes. Remove bag and discard.

For pate: Marinate liver in cream for 8 hours or overnight in refrigerator.

Rinse liver in cold water several times; cover with fresh cold water and bring to the boiling point.

Immediately drain water, fill with fresh cold water and bring to boil again.

Repeat procedure twice more. (This removes bitter taste.)

Now add chicken stock to cover liver and bring to boiling point.

Turn down to simmer and cook 20 minutes.

If time allows, let liver cool in the stock.

Drain well.

Finely chop onions in food processor.

Sauté the onions in some of the butter until transparent but not colored.

In a very large mixing bowl, blend all ingredients except the fine spices with liver and remaining butter.

Place batches of this mixture in food processor and process until very smooth.

Repeat as needed. Add fine spices; taste and adjust seasonings.

Some salt may be required. (When tasting warm, the seasonings are more acute than when cold so add a bit more to achieve desired taste.)

Taste for cognac and brandy; adjust accordingly.

Pack into well-buttered or oiled molds; gently tap to release any air pockets.

Cover with foil; refrigerate.

To unmold, immerse to half their depth in hot water, counting 10 seconds, then invert onto a platter.

Garnish with carved flowers of radishes or tomatoes, if desired.

Or spoon pate into a piping bag and squeeze out in swirls onto crackers or toasted bread rounds. Garnish each with a tiny parsley leaf.

To store several weeks, pour melted butter completely over top of pate in mold.

Cover with foil; refrigerate. To serve, remove and discard hardened butter from top and unmold as above.

To glaze with Madeira: Heat beef stock and add packaged, unflavored gelatin.

Allow to dissolve and add Madeira wine or dry sherry.

Set aside to thicken slightly.

With a pastry brush, paint glaze all over unmolded pate.

Several coats may be required for an even glaze.

Or pour glaze gently over pate by setting pate on a rack over a plate (to catch the overflow).

To vary, fold in walnuts or pistachios after blending pate ingredients in food processor.

Then add the fine spices and taste.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 923g (32.6 oz)
Amount per Serving
Calories 232084% from fat
 % Daily Value *
Total Fat 215g 331%
Saturated Fat 121g 603%
Trans Fat 0g
Cholesterol 1809mg 603%
Sodium 446mg 19%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 21%
Sugars g
Protein 146g
Vitamin A 773% Vitamin C 43%
Calcium 22% Iron 173%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Email this recipe