Chicken Liver Pâté

Name: Chicken Liver Pâté
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Ingredients: 454 g Chicken liver; 227 g Bacon; 1 clove Garlic; 1 pcs Onion; 2 tsp Mustard powder; to taste Salt; to taste Black ground pepper; to taste Milk; 1 tbsp Sherry; to taste Butter

A delicate homemade pâté made from chicken liver with bacon and sherry—the perfect spread for toast and an appetizer for any occasion. Simple to prepare, yet always impressive results.

Ingredients

454 g Chicken liver
227 g Bacon
1 clove Garlic
1 pcs Onion
2 tsp Mustard powder
to taste Salt
to taste Black ground pepper
to taste Milk
1 tbsp Sherry
to taste Butter

Instructions

Clean the chicken liver of membranes, sinews, and bile ducts. Roughly chop the onion, bacon, and garlic.
Place the liver, bacon, onion, and garlic in an ovenproof dish with a lid. Add the mustard powder, season with salt and pepper to taste. Pour in milk until it covers all the contents, and cover with the lid.
Place the dish in a preheated 150 °C oven and cook for 2 hours—until the liver is completely tender.
Drain off excess liquid and transfer the contents of the dish to a blender. Blend until smooth and uniform.
Taste the pâté and add more salt if necessary. Add sherry or brandy and blend once more.
Transfer the pâté to an attractive dish or jar and top with a thin layer of melted butter—this will prevent the surface from drying out. Refrigerate until completely set.