Pate
A rich, savory chicken and pork pâté with subtle brandy and herb flavors, perfect as an elegant appetizer or spread for special occasions.
Ingredients
Instructions
- Grind together the onion, garlic, chicken liver, and fresh pork.
- Mix the ground mixture with salt, pepper, thyme, and the bay leaf.
- Put the mixture into an earthenware baking dish, add brandy, and pour enough veal stock to cover.
- Bake in a water bath at 350°F for 1 1/2 hours.
- Allow the pâté to cool.
- Refrigerate indefinitely.
Tips & Substitutions
For a smoother texture, ensure the liver is well-cleaned and deveined before grinding. If chicken liver is unavailable, consider using duck liver for a richer flavor. Fresh herbs like parsley can be added for a different aroma. Substitute the brandy with cognac or omit it if preferred for a non-alcoholic version. This pâté can also be served as a Liver Pate Hors D'Oeuvre.
Serving Suggestions
Serve the pâté with crusty bread or crackers, and pair it with a tangy chutney or pickles to balance its richness. It can also be accompanied by a simple salad for freshness. This dish is perfect for entertaining, and a platter of assorted cheeses can complement it beautifully.
Storage & Reheating
Once cooled, the pâté can be stored in an airtight container in the refrigerator for up to 2 weeks. To reheat, gently warm it in a water bath to maintain its creamy texture. Alternatively, enjoy it cold or at room temperature as a spread.
Nutrition & Diet Analysis (per serving)
Each serving of Pate contains roughly 454 calories, with 14g protein, 58g carbohydrates, and 20g fat. It is an excellent source of protein (27% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 928mg per serving (40% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken liver for this recipe?
Yes, frozen chicken liver can be used, but make sure to thaw it completely and drain any excess liquid before grinding. This will help maintain the ideal texture and flavor of the pâté.
What can I serve with the pâté?
The pâté pairs excellently with crusty bread, crackers, or even fresh vegetables. For a complete appetizer, consider serving it alongside olives, pickles, and a selection of cheeses for varied flavors and textures.
How can I tell when the pâté is done baking?
The pâté is done when it reaches an internal temperature of 160°F and is firm to the touch. The top should appear set and slightly golden. Let it cool before refrigerating, as it will firm up further once chilled.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).