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Chicken Liver Pâté Recipe

Chicken Liver Pâté Recipe

Photo credit: © Eatwell101.com

The Chicken Liver pâté recipe is a specialty that we can find especially in the area of Lyon, but also everywhere in France.
As a classic of Lyonnaise cuisine, this dish is a perfect balance of flavors, to prepare two days in advance. If you’re coming to Lyon, don’t miss Les Halles as it is one of the “hotspot” of the local gastronomy market. By the way, let us know as we would be very pleased to make you visit the city and surrounding!

You might also be interested about this other pate recipe from Lyon.

Actually, “Pate” is an improper word as a pate is cooked in a crust. The appropriate word for this recipe is “Terrine”, which designate the ceramic dish where the preparation is cooked.

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 porto wine
  • Slices of bacon

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 and put in the chicken livers, coat them with marinade and refrigerate overnight.

Pork

Soak the pork belly in 2 cl of cognac, the bouquet garni, chopped shallots, 25 g of salt, pepper and nutmeg and white wine.
Mix ingredients and marinate overnight.

Prepare the following:

Finely chop the throat, add the egg and cream, stir and add the livers left.
Line a terrine slices of bacon and pour the preparation, cover with slices and let stand 2 hours.
Preheat oven to 200 ° C, thermostat 6-7 and cooked the dish in a water bath for 1 h 15 to 1: 30 pm.
After cooking, put the pot in press with a board and weight and when the pan is completely cooled, put it in the refrigerator.
The pot is even better if it is 1 or 2 days before serving. — Also Read:  Chicken Salad recipe

Wine Suggestion

A French Moulin a Vent will do it perfectly.

Do you have any suggestion about this recipe? Did you try any variant?

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