Chicken liver pâté

Recipe from: 2/1/1992 12:00:00 AM
Ingredients 7
Servings 0


  • 175
    lean bacon
  • 250
    chicken livers
  • 100
    butter, softened
  • 25
  • 3
    egg whites
  • salt
  • freshly ground black pepper


Remove rind from bacon and cut rashers into 2,5 cm lengths. Place in food processor bowl together with chicken livers (remove fibres or discoloured flesh) and the butter, port and egg whites. Add seasoning and process for 60 to 90 seconds or until mixture is smooth. Turn the mixture into an ovenproof dish and place in a bain-marie. Cook pâté in a moderate oven at 160 ºC for 45 minutes. Allow to cool, then chill thoroughly. To freeze, cover pâté when cold and freeze for up to two months.

Read more on: poultry  |  bake

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