Chicken Liver Bacon Pâté
WHAT YOU’LL NEED:
- Good blender or food processor needed
- Medium to large frying pan or my favorite, cast iron
- 6 thick slices of Black Forest Bacon (chopped)
- 1 onion (white or yellow) coarsely chopped
- 1 lb Chicken Liver
- About 1 tbs white vinegar or white wine or lemon juice
- Herbs can be added/changed to suits taste: I like to use fresh Tarragon, Thyme, Sage, and Rosemary (chopped or blended as fine as possible)
- Melted butter (roughly 1/4 cup) add more or less to reach desired consistency
HOW IT’S DONE:
- Fry the bacon, you want the fat to render but try to avoid burning. Remove from pan set aside DO NOT clean the pan.
- Add the onion to the bacon grease in the pan. Cook until they begin to soften (2-3 min depending on thickness)
- Add in the Liver, mix in with the onions (4-5 min mixing occasionally to ensure even cooking of the liver) Light pink center is ok for the Liver.
- Add the bacon back in for the last minute
- Remove from heat and let cool down a bit before adding to blender or food processor
- While the Liver/onion/bacon cools prepare the Herbs and melt the butter.
- Remove stems from the herbs and chop them fine, I use my blender. (Herbs are where you can create your own flavor. Just be mindful that Rosemary and Sage can sometimes overwhelm the flavors so just adjust measurements and start slow in the adding process)
- Add liver mixture, vinegar and herbs to the blender and pulse until it begins to smooth out. Adding melted butter slowly to help with the mixing process. I like mine VERY smooth so this take some time and work with the blender. I also add the butter a few tablespoons at a time so I can control the consistency of the mixture. I also taste along the way making sure the herbs and acid (vinegar) are creating the flavor I want.
- Best if allowed to cool to room temp and then served. But I usually put it in little jars and pop them the the fridge to be eaten later. Pairs well with a soft baguette and brie.