Pâté??? Hear me out! This stuff is deelishus!
The bacon tones down the taste of the liver depending on how much you add to the recipe. I like a little more bacon; Grace likes a little less. I also adore this made with smoked, crisp pieces of pork belly, so if you have access to that, toss it in instead of the bacon. My preference is actually 8-10 ounces of bacon or crispy pork belly.
What do you eat it with? A spoon is perfect, but it’s also great on a piece of cheese—try a sharp cheddar!It can be eaten with cucumber, a little tomato, or celery, but my favorite is to put it on a thick, crisp piece of bacon or pork belly. It’s also good with scrambled eggs, boiled eggs, or sunny side up eggs. See the pattern there? I’ve also fried it on medium high heat, which is delicious on my 90-second Toast.
Makes 4 servings
6 ounces bacon, chopped and fried crisp
16 ounces chicken liver, drained
2 ounces chopped onion (optional)
1 teaspoon dried thyme leaves
1 teaspoon rubbed sage
1/2 teaspoon salt*
up to 1/4 cup chicken bone broth
Fry the bacon until almost crispy. Add the onions, if using, and cook until lightly browned. Remove the onions and pork belly and place in a food processor.
Fry the liver in the fat rendered from frying the pork belly. When the liver is cooked, about 8-10 minutes on medium heat, remove from heat and let cool.
When cooled, add the liver and all pan drippings to the food processor. Measure in the seasonings and chicken broth. Process until smooth. Be sure to stop and scrape down the sides to get the pate smooth.
Store in the refrigerator for up to 5 days or in the freezer for up to three months.
*add salt to taste. If the bacon is very salty, you might prefer to omit this