Patty'S Pate
A rich, savory chicken liver pâté with subtle spices, applesauce, and bacon, perfect for elegant appetizers or pâté boards that impress guests. Creamy and flavorful.
Ingredients
Instructions
- Put melted butter in a blender; add peeled onion and chop.
- Cook chicken livers, onion, nutmeg, ground ginger, salt, pepper, and cognac together; bring to a boil, cover, and simmer for 15 minutes.
- Mix applesauce, cooked bacon, and hard-boiled eggs with the butter mixture in the blender.
- Add the cooked liver mixture to the blender and blend everything together.
- Transfer to a serving dish, chill, and garnish with olives, parsley, or your preferred garnish.
Tips & Substitutions
For a smoother texture, ensure the chicken livers are cooked thoroughly before blending. If you prefer a milder flavor, consider adding cream cheese or sour cream to the mixture. For a twist, substitute applesauce with pear puree for a different sweetness. You can also experiment with spices like allspice or cinnamon for added warmth.
Serving Suggestions
Serve this delicious pate with crackers, toasted baguette slices, or vegetable sticks for dipping. It pairs beautifully with No Bull Ranch Salad for a refreshing contrast. Consider garnishing with olives or fresh herbs to elevate the presentation. This dish also makes a great addition to a charcuterie board.
Storage & Reheating
Store leftover pate in an airtight container in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature for about 30 minutes before serving, or gently warm it in the microwave for a few seconds. It can also be served cold or at room temperature as a spread.
Nutrition & Diet Analysis (per serving)
Each serving of Patty'S Pate contains roughly 686 calories, with 14g protein, 91g carbohydrates, and 32g fat. It is an excellent source of vitamin C (48% of the Daily Value), dietary fiber (47% of the Daily Value), and iron (31% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2237mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken livers instead of cooked?
It's best to use cooked chicken livers for this recipe, as they are safer and easier to blend. Cooking them first enhances their flavor and texture, ensuring a smooth pate. If you only have raw livers, be sure to cook them thoroughly before beginning the recipe.
What can I substitute for cognac?
If you prefer not to use cognac, you can substitute it with a splash of white wine or even apple cider vinegar for a tangy kick. You can also omit the alcohol altogether and add a bit more chicken broth to maintain the moisture in the pate.
How can I make this recipe vegetarian?
To create a vegetarian version, replace chicken livers with cooked mushrooms or lentils for a similar texture. Use vegetable broth instead of chicken broth and omit the bacon. Enhance the flavor with additional spices or herbs to make the pate rich and satisfying.
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).