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Thread: Paleobird's Chicken Liver Pate page

  1. #1
    Shijin13's Avatar
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    Paleobird's Chicken Liver Pate

    OMG EFFING WONDERFUL! I made some this am - to have an ezpz 50g of protein for bkfst - as an alternative to eggs/meat every day. I could easily gorge myself on this if not careful! I made only 1/2 the recipe b/c I wanted to make sure I liked it - I added sauteed mushrooms (I don't like raw shrooms) and onions - I have a feeling dd is going to eat this up like no tomorrow for a snack today after daycare!

    Drain 2 lbs chicken livers for at least 20 minutes to get out excess water.
    Saute livers in 4 tbs of fat of your choice.
    Just as they are almost done, crack in 8 eggs and scramble the whole mess until eggs are cooked.
    Season with whatever you like. I like a mix of Italian herbs, garlic salt, and pepper.
    Blend with a stick blender until everything is mixed.
    Add 12 oz of sliced mushrooms and continue blending.
    Divide into 6 of the above little tubs. Refrigerate to set up. Each one should be just a tad over 250 grams.

    If you want to get fancy with the pate, you can coat a dish with oil, coarsely grind pepper around the inside of the dish then put in pate. Then you can un-mold it and have pepper all over the outside.

    I also sometimes add sliced olives, capers, pimentos, just to keep things interesting.

  2. #2
    belinda's Avatar
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    This sounds great! If I see chicken livers at the store this week, I'll give it a try!
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    That's it, I shall try this out this weekend.
    Georgette

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    This looks so good! I will have to try it out. If I were to serve this at a party what you guys suggest to serve it with? I plan on having my folks over for the holidays this year and I am starting menu options now.
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  5. #5
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    pate is awesome in celery boats!
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    The kids kept asking for more...when they had snack time after picking them up from dcp... ds kept coming up to me pointing, squeeling and signing more! DD just asked for a spoon.. she didn't want it w/the celery...

  7. #7
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    I made something like this with chicken liver once. Well, it was the chicken liver, eggs, and then lots of spinach with some herbs. I suspect the mushrooms will put a nice flavor curve on it. Will try it soon.

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    This is pretty much how I make my pate, but I use pastured lamb or beef livers and I think some good pastured butter is the best "4 tbsp's of oil" you can use, for flavor. And instead of eggs (that's weird) I use another 3-4 tbsp's of butter when blending. Plus plenty of red wine, that's where pate gets a lot of the flavor. I saute the mushrooms and onions in red wine and butter too.

  9. #9
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    Quote Originally Posted by Hunt3R View Post
    This is pretty much how I make my pate, but I use pastured lamb or beef livers and I think some good pastured butter is the best "4 tbsp's of oil" you can use, for flavor. And instead of eggs (that's weird) I use another 3-4 tbsp's of butter when blending. Plus plenty of red wine, that's where pate gets a lot of the flavor. I saute the mushrooms and onions in red wine and butter too.
    yum sounds good! may have to try it this way next time around!

  10. #10
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    Quote Originally Posted by Hunt3R View Post
    This is pretty much how I make my pate, but I use pastured lamb or beef livers and I think some good pastured butter is the best "4 tbsp's of oil" you can use, for flavor. And instead of eggs (that's weird) I use another 3-4 tbsp's of butter when blending. Plus plenty of red wine, that's where pate gets a lot of the flavor. I saute the mushrooms and onions in red wine and butter too.
    I've been working on a jar of goose drippings from roasting a goose a while back. That's what I've been using for the fat. Sadly, it's running out.

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