Country Style Chicken Liver Pate
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 16-20
Ingredients
  • 1 pound thick cut bacon, diced
  • 1 small red onion, diced
  • 4 garlic cloves, minced
  • 1 pound chicken livers, cleaned of connective membranes
  • 10 tablespoons butter, diced
  • ½ cup chopped parsley
Instructions
  1. Line 2 small 3 x 5 inch loaf pans with plastic wrap, leaving enough over the sides to cover the pate once you've filled the pans.
  2. Cook bacon in a large skillet until crispy; drain off all but 2-3 tablespoons of the fat. Add the onion and garlic and cook, stirring a bit, until the vegetables are softened, about 5 minutes. Add the chicken livers and the butter, and cook, stirring occasionally, until the butter is all melted and the livers are cooked but slightly pink inside still, about 5 minutes. Transfer mixture to a food processor and add parsley; pulse a few times to achieve a chunky but consistent texture.
  3. Divide between the two loaf pans, pressing down to remove any air pockets as you press the mixture into the pans. Wrap well with the plastic wrap and refrigerate until firm. May be frozen.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2013/08/country-style-chicken-liver-pate/