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A Chicken Liver Pate recipe



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Chicken liver pate

chicken pate picture

Ingredients


Foie de volaille en pate

Chicken liver pate

serves 6

275g [10ozs] onions

4 tablespoons chicken, duck or goose fat

600g [ 1lb 5ozs] chicken livers trimmed

1 tablespoon dried thyme

salt and pepper




Peel and slice onions and cook over a low heat in a pan with 2 tablespoons of the fat.

When cooked but not browned add the livers, thyme and salt and pepper cook gently.

When cooked place in a blender until smooth check seasoning and adjust to taste.

Place in dish and chill you have now made chicken liver pate.

If you wish to keep the pate for a week.

Melt 2ozs of butter and skim off the top pour the rest over the top of pate to seal then keep in fridge

Chicken liver pate


chicken pate picture 1


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