Chicken Liver Pâté

INGREDIENTS

4 strips of bacon

1 1/2 cup leek greens, chopped

1 garlic clove, chopped

500g chicken liver 

1 tbsp olive oil

1/2 cup red wine 

1 tsp dried thyme

1/2 tsp dried parsley 

1/2 tsp dried sage

1 bay leaf

4 tbsp bone broth

1 tbsp fresh parsley, chopped

1 tbsp fresh rosemary, chopped

1/4 tsp sea salt

METHOD

Brown the bacon in a large skillet over medium high heat. 

Once cooked, remove the bacon and set it aside for later. Keep the grease in the skillet (remove some if there is too much). 

Add the leek and garlic to the hot skillet and briefly sauté them. 

Move the greens to the side of the skillet and add the chicken livers. Drizzle over with the olive oil and cook for 4 minutes, or until brown on one side. 

Flip the livers over and add the wine & dried herbs. Stir to combine everything. Cover the pan and reduce to a low heat. Let it simmer for 15 minutes, then remove the lid and cook for an additional 1 minute. 

In a food processor, blend the liver mixture with the cooked bacon, bone broth, fresh herbs, and salt until it becomes a smooth mixture. 

Portion the mixture into 4 small serving cups and chill in the refrigerator until cold. Consume the pâté within 4 days. 

Serve the pâté as a delicious snack or light lunch with crackers, toast or crudités, for example, cucumbers, zucchini, apples, and pears.

Bon appétit! Served on my “Piano” canapé plate.