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Chicken Liver Pâté

Chicken Liver Pate

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Makes about 1½ pounds of pâté.
By Dennis W. Viau; my own creation.

Here’s the thing about Chicken Liver Pâté: It’s delicious! I know many of you might not believe that. Pâté? Yuck! But really, this is one of the most requested foods I make. I have served it many times and even those who approach it skeptically, like they might a sleeping rattlesnake, end up loving it. This is also extremely easy to make.

I love pâté and I came up with this very simple recipe to make it easily. It is so easy to make, you’ll want to hide this recipe from your guests. Let them think you worked all day in the kitchen.

Ingredients:

For the Pâté:
1 tablespoon olive oil
1 tablespoon butter
1 pound (450g) raw chicken livers
12 ounces (340g) uncooked Italian sausage (sweet/mild or spicy/hot), about three links
For the Croûtes:
One thin French bread baguette (about 2½ to 3 inches (6 to 7 cm) thick)
½ cup (120ml) extra virgin olive oil or melted butter
Garlic powder (optional)

Directions:

To prepare the paté:
Heat the oil and butter in a skillet. Remove the casings (skins) from the Italian sausage links and add the meat to the skillet, breaking it up with a spatula. (The casings can be discarded.) Rinse the chicken livers and add to the skillet. Cook over medium-high heat until thoroughly cooked, about 15 minutes; do not brown. Remove from the heat and allow to cool. Put all the meat in a food processor and process with the blade until smooth. Press into simple molds, such as ramekins, lined with wax paper or parchment paper in the bottom. This recipe makes enough to more than fill three 3½-inch ramekins. Cover with plastic wrap and refrigerate until ready to serve.

To prepare the croûtes:
Slice the baguette into pieces about 1/8 inch (3mm) thin and place on a baking sheet, arranging in a single layer. Using a pastry brush, garnish lightly with olive oil or melted butter and (optional) sprinkle lightly with garlic powder. Place in a 275°F (135°C) oven for 25 minutes to dry thoroughly. Store in an airtight container until ready to serve.

To serve:
Using a small knife, cut around the edges to loosen the mold and carefully remove the pâté. Place in the center of a large serving dish and arrange croûtes around the paté. Or spread croûtes with pâté and arrange on a serving platter.