Chicken Liver Pate
To be honest, I don’t really do much more than whack some chicken livers into the fying pan with some garlic or shallot or onion (whatever) and then blend it with some microwave melted butter and nice fresh thyme and a splash of Madeira – if it’s not for the baby. There are heaps of ways of making it, just make sure you give the chicken livers a nice rinse first and then pat dry before frying. And fry them in butter… what the hell, you only live once.
Here is A Proper Recipe, however. Not sure about rolling it into a log, but this is the way my Jewish chums make it, with boiled eggs.
1lb chicken livers
½ cup butter, softened
2 tablespoons lemon juice
½ teaspoon pepper
½ cup grated onions
1-2 cloves garlic, mashed
4 eggs, hard boiled
2 tablespoons cognac, optional
1 cup chopped fresh parsley, optional
Cook chicken livers in boiling water for about 7-10 minutes; drain well.
Blend chicken livers with all other ingredients, retaining some of the parsley, with hand mixer.
Chill until firm; shape into a log and roll in parsley if desired.
Keep refrigerated until served.
PS. Now do a search on the site for Liver, just to check if you think they are a suitable food. Some say a firm yes, some no, but I personally don’t feel Babybear eats enough of this for it to be a problem.