Bacon Chicken Liver Pate Recipe

Ingredients for Bacon Chicken Liver Pate

• 2 tablespoons butter
• Back Bacon
• 2 cloves garlic, minced
• Onions
• Chicken Liver
• Thyme
• Parsley
• Button Mushrooms
• Dry Sherry
• Double Cream
• 1 tablespoon fresh lemon juice

How to Make Bacon Chicken Liver Pate

1. Melt 2 tablespoons of butter in a large oven-safe skillet over medium heat.
2. Add 4 ounces of diced bacon, 2 cloves of minced garlic, and 1/2 cup of finely chopped onion. Cook gently for 3-5 minutes, until bacon is slightly crispy and onions are translucent.
3. Add 1 pound of chicken livers and cook for another 5-7 minutes, stirring occasionally, until the livers are browned and cooked through.
4. Season generously with salt and freshly ground black pepper (about 1 teaspoon salt and 1/2 teaspoon pepper).
5. Stir in 1/4 cup of chopped fresh thyme, 1/4 cup of chopped fresh parsley, and 1/2 cup of sliced mushrooms. Cook for 2-3 minutes until mushrooms soften.
6. Add 1/4 cup of dry sherry and cook until the liquid has almost completely evaporated (about 2-3 minutes).
7. Allow the mixture to cool slightly.
8. Once cooled, transfer the mixture to a food processor or blender and process until completely smooth.
9. Stir in 1/2 cup of heavy cream and 1 tablespoon of fresh lemon juice.
10. Spoon the pâté into a greased 8-inch ovenproof dish.
11. Place the dish in a roasting pan. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the ovenproof dish.
12. Bake in a preheated oven at 150°C (300°F, Gas Mark 2) for 2-2.5 hours, or until the pâté is set and heated through.
13. Let the pâté cool completely before covering and chilling in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.