- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Best liver for a pate?
Posted on 11/2/13 at 8:05 pm
Posted on 11/2/13 at 8:05 pm
I made chicken liver pâté today and it seems a bit thin. Would like something with more substance but as this was my first attempt, it came out okay.
Is there a way to thicken I up? Does anyone have a really good recipe they can share?
Is there a way to thicken I up? Does anyone have a really good recipe they can share?
Posted on 11/2/13 at 8:14 pm to CC
My favorite is duck. Have a cousin that does it. Sorry no recipe.
Posted on 11/2/13 at 8:28 pm to CC
Posted on 11/2/13 at 9:09 pm to CC
Chicken and
Chicken and
Chicken and
....................
Smokin the reefer.
Chicken and
Chicken and
....................
Smokin the reefer.
Posted on 11/3/13 at 6:14 am to CC
My chicken liver pater was thin as well. Did one last week. I think it needed more solid fat.
Posted on 11/3/13 at 6:33 am to Motorboat
Are y'all addin a whole stick of butter to it?
I do, and it always sets up nicely.
I do, and it always sets up nicely.
Posted on 11/3/13 at 6:43 am to CC
Duck is the absolute best by leaps and bounds, then you drop down to pork. I have a recipe somewhere in my e-mail filage that is the recipe that was in my exes French uncles doings. That called for a kilo each of liver and basically a ground pork butt for the fat content of it. When you do it make it in an aluminum lined bread baking pans. Line that with bacon from end to end then put the forcemeat mixture into it and pull the ends of the bacon to close it up, then seal the foil over it all. Find something to weigh down(foil covered bricks a la spatchcock chicken) it will squeeze the grease out of the way, when the pans are removed from the oven it will be able to pour off easily. Leave the weights of top and refrigerate the loaves. When they are cooled they will not be "thin" which I assume to be watery in fact.
Posted on 11/3/13 at 7:00 am to Rommel
I'm betting the butter is key to texture.
Posted on 11/3/13 at 7:05 am to OTIS2
It absolutely is. It comes out perfect, every time.
Posted on 11/3/13 at 7:57 am to OTIS2
More butter is always the solution.
Posted on 11/3/13 at 9:50 am to OldHickory
Or substitute rendered duck fat/bacon fat. I've also folded bacon into the pâté before cooking very finely chopped if making country style.
Posted on 11/3/13 at 10:52 am to CC
I've always had it made with duck. This redneck up in arkansas has made it for me several times and it was great, one thing I don't even want to cook though.
Only liver I wouldn't use for sure is mine. Probably looks like swiss cheese.
Only liver I wouldn't use for sure is mine. Probably looks like swiss cheese.
Posted on 11/3/13 at 11:05 am to ksayetiger
quote:
Probably looks like swiss cheese
So just well marinated in fact.
Posted on 11/3/13 at 11:10 am to CC
I have a question. Has anyone used wild duck liver to do this? If it's not too gamey I was going to try it. Have no idea how wild duck liver would taste this way. TIA
Posted on 11/3/13 at 11:16 am to Bear Is Dead
The guy I refered to earlier uses ducks he shot himself. I thought it was great, but I also like a wilder taste. I wouldn't say it was too gamey though.
Popular
Back to top
Follow TigerDroppings for LSU Football News