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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 6:43 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 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 11:10 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
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