The Chicken Liver pâté recipe is a specialty found especially in the Lyon area and throughout France.
As a classic of Lyonnaise cuisine, this dish is a perfect balance of flavors and can be prepared two days in advance. If you’re coming to Lyon, don’t miss Les Halles, as it is one of the “hotspots” of the local gastronomy market. By the way, let us know, as we would be very pleased to make you visit the city and the surrounding area!
You might also be interested in this other pate recipe from Lyon.
Actually, “Pate” is an improper word, as pâté is cooked in a crust. The appropriate word for this recipe is “Terrine”, which designates the ceramic dish where the preparation is cooked.Photo credit: © Eatwell101.com
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Difficulty: easy
Preparation time: 20 minutes, 2 days before
Cooking: 1 hour 30 minutes
Ingredients for the Chicken Liver Pâté
For 6:
- 1 pound of chicken livers
- 2 ounces of cognac
- 1 glass of dry white wine
- 22 g of salt
- Pepper from the mill
- Grated Nutmeg
- 1,25 pound of pork belly
- 1 bouquet garni ( thyme , parsley , bay leaf …)
- 5 shallots
- 25 g salt
- pepper
- nutmeg
- White wine
- 1 egg
- 1 tablespoon of cream
- 1 cup of port wine
- Slices of bacon
Directions
Preparation the day before: Chicken Liver pâté Recipe
Pickles
In a shallow dish, add 5 cl of cognac, a glass of white wine, 22 g of salt a few turns of pepper mill and a quarter of a grated nutmeg.
Mix, add the chicken livers, coat them with the marinade, and refrigerate overnight.
Pork
Soak the pork belly in 2 cl of cognac, the bouquet garni, chopped shallots, 25 g of salt, pepper, nutmeg, and white wine.
Mix ingredients and marinate overnight.
Prepare the following:
Finely chop the throat, add the egg and cream, stir, then add the remaining livers.
Line a terrine with slices of bacon, pour in the preparation, cover with slices, and let stand for 2 hours.
Preheat the oven to 200 °C, thermostat 6-7, and cook the dish in a water bath for 1 h 15 to 1: 30 pm.
After cooking, place the pot in a press with a board and a weight, and once it is completely cooled, put it in the refrigerator.
The pot is even better if it is 1 or 2 days before it is served. — Also Read: Chicken Salad recipe
Wine Suggestion
A French Moulin à Vent will do it perfectly.
Do you have any suggestions about this recipe? Did you try any variant?
Chicken Liver Pâté Recipe
Learn how to make Chicken Liver pâté, a specialty found especially in Lyon, France.
Ingredients
- 1 pound of chicken livers
- 2 ounces of cognac
- 1 glass of dry white wine
- 22 g of salt
- Pepper from the mill
- Grated Nutmeg
- 1,25 pound of pork belly
- 1 bouquet garni ( thyme , parsley , bay leaf ...)
- 5 shallots
- 25 g salt
- pepper
- nutmeg
- White wine
- 1 egg
- 1 tablespoon of cream
- 1 cup of port wine
- Slices of bacon
Instructions
Preparation the day before: Chicken Liver pâté Recipe
- Pickles
- In a shallow dish, add 5 cl of cognac, a glass of white wine, 22 g of salt a few turns of pepper mill and a quarter of a grated nutmeg.
- Mix, add the chicken livers, coat them with the marinade, and refrigerate overnight.
Pork
- Soak the pork belly in 2 cl of cognac, the bouquet garni, chopped shallots, 25 g of salt, pepper, nutmeg, and white wine.
- Mix ingredients and marinate overnight.
Prepare the following:
- Finely chop the throat, add the egg and cream, stir, then add the remaining livers.
- Line a terrine with slices of bacon, pour in the preparation, cover with slices, and let stand for 2 hours.
- Preheat the oven to 200 °C, thermostat 6-7, and cook the dish in a water bath for 1 h 15 to 1: 30 pm.
- After cooking, place the pot in a press with a board and a weight, and once it is completely cooled, put it in the refrigerator.
- The pot is even better if it is 1 or 2 days before it is served.
Nutrition
Nutrition information for this recipe.
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