Chicken Liver Pate

  1. Put the onion and garlic in a food processor and pulse to mince.
  2. Transfer to a large bowl and add the pork fatback, chicken livers, ground pork and beef, eggs, Cognac, pepper, salt, and five-spice powder.
  3. Mix well with a rubber spatula.
  4. Working in batches, grind the ingredients in the food processor to a fine, smooth, light tan mixture, transferring each batch to another bowl as it is ready.
  5. Each batch will take a few minutes, and you will have to pause occasionally to scrape down the sides.
  6. When all the ingredients have been ground, beat them with the spatula to blend well.
  7. If you want to check the seasoning, saute a spoonful in a little skillet until it is well done, let cool, taste, and then correct if necessary.
  8. Position a rack in the middle of the oven and preheat to 350F.
  9. Bring a kettle of water to a boil and lower the heat to keep it hot.
  10. Butter a 6-cup loaf pan.
  11. Pour in the pate mixture and smooth the top with the spatula.
  12. Bang the pan on the countertop or table to remove air bubbles.
  13. Center the bay leaves on top of the pate.
  14. Butter a piece of parchment paper large enough to cover the top of the pate and place it, buttered side down, over the pate.
  15. Then cover the pate with aluminum foil, allowing a 1-inch overhang.
  16. Place the loaf pan in a baking or roasting pan.
  17. Pour enough boiling water into the pan to come 1 inch up the sides of the loaf pan.
  18. Bake the pate for 1 1/2 to 1 3/4 hours, or until the internal temperature registers about 160F on an instant-read thermometer.
  19. Remove the baking pan from the oven and set the pate aside to cool for 1 hour.
  20. Place a twin pan (or board) and a 5-pound weight, such as a brick or a few food cans, directly on top of the pate; this compacts it and creates a smooth texture.
  21. When the pate is completely cool, remove the weight.
  22. Refrigerate it and let it mature for 1 or 2 days.
  23. To serve, unmold the cold pate, removing and discarding the foil and parchment paper.
  24. Cut the pate into thin slices or a thick slab.
  25. Blot away the juices with paper towels and then lay the slices or slab on a serving plate.
  26. Let the pate come to room temperature before serving.
  27. You can include it in a Western-style charcuterie spread, or use it in your next Vietnamese baguette sandwich.
  28. The pate keeps well in the refrigerator for 10 days.
  29. I advise against freezing it, however, as it turns soggy.
  30. Pork fatback is an old-fashioned cooking fat that can be difficult to find.
  31. Your best bet is to go to a market that caters to a porkloving clientele, such as an Asian or Mexican market.
  32. The fatback may not be in the meat case, but just ask the butcher for it.
  33. At my local Mexican market, the butcher is always tickled by my request for grasa (fat).
  34. He proudly emerges from the cooler with a thick piece with the cuero (skin) still attached.
  35. To ensure that I have a supply if fatback on hand, I buy a pound or two.
  36. I set aside the portion I am using immediately and then I divide the remaining fat into pieces the size of a deck of playing cards (about two ounces), wrap each one tightly in plastic wrap, and freeze them all in a zip-top plastic bag.
  37. Fatback will keep in the freezer for up to nine months.
  38. Before using or freezing fatback, remove any skin, if necessary.
  39. A little meat attached is fine.

yellow onion, garlic, pork fatback, chicken livers, ground pork, ground beef, eggs, cognac, black pepper, salt, chinese fivespice, butter, bay leaves

Taken from www.epicurious.com/recipes/food/views/chicken-liver-pate-383065 (may not work)

Another recipe

Switch theme