- Author: John McSherry
Mick’s Chicken Liver Pâté
This recipe is a family favorite of ours. We serve it at our Christmas gatherings. Everyone can usually be found elbow to elbow standing around the hors d’oeuvres table fighting for the pâté knife. More than once, small skirmishes have erupted with heated accusations of pâté hogging flying freely. Eventually we got smart and started making double batches, reserving some in the refrigerator to be revealed just before things got out of hand. I recommend serving this pâté with garlic crackers or garlic bagel crisps. Smear some on a cracker and top with a pinch of kosher salt. As the late Justin Wilson would say, “OOO-EEEE! It be wondermous! I gar-on-tee!”
- Preparation Time: 00:15
- Cook Time: 00:20
- Cuisine: American
- Servings: 8
- 4 slices bacon
- 1 pound chicken livers
- 1 cup chopped onion
- 2 cloves garlic pressed (or minced)
- 3-6 tablespoons milk
- 1In a sauté pan over medium heat, cook bacon until just crisp but still pliable. Set bacon aside to cool. Pour off drippings from pan and reserve.
- 2Return 1 tablespoon bacon drippings to pan over medium heat until hot. Add onions and cook until soft, about 4-5 minutes. Put onions in a large food processor.
- 3Return another tablespoon bacon drippings to pan over medium heat until hot. Add half the chicken livers and cook until browned and cooked through, turning as needed, about 6-7 minutes.
- 4Set livers aside to cool and repeat with remaining livers, adding more bacon drippings if needed. Season livers with some salt and pepper as they cool.
- 5Cut bacon into half-inch pieces and add to food processor with cooled chicken livers and 3 tablespoons milk. Process until smooth, scraping sides as necessary. Add additional milk if necessary to achieve desired consistency. Refrigerate prior to serving.