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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Bacon and Chicken Liver Pâté Recipe

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This recipe for Bacon and Chicken Liver Pâté is from The Guarino Cousins Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 8 oz. Bacon – Cut into Squares

• 1 Pound Chicken Livers, Rinsed and Dried

• 2 Tablespoons Butter

• 2 Garlic Cloves

• 2 Teaspoons Dried Thyme

• 1/2 Teaspoon Salt

• Bacon Grease – Reserved from Cooking the Bacon

• Herbs for Garnish

• 3 – 4 Oz. Cream Cheese

• 2 Tablespoons Cognac
Directions:
Directions:
1. In a medium pan, cook all the bacon until crisp and set aside on a plate lined with paper towel to blot up the fat. Pour most of the bacon grease into a measuring cup, leave enough grease in the pan to cook the garlic in.
2. Add the garlic and sauté for a couple of minutes over medium heat.
3. Add the chicken livers, thyme and rosemary and butter . Cook until the livers are no longer pink in the center. Cook on low with the Cognac for an additional two minutes to cook off the harshness of the alcohol. Remove everything from the pan and set aside to cool for a few minutes.
4. Once the livers have cooled – warm to the touch – add the cream cheese.
5. Add liver mixture, ˝ of the bacon, salt and 2 tablespoons of bacon fat to the food processor. Reserve the remaining pieces of bacon as a garnish.
6. Process the mixture until it forms a thick paste. Transfer to bowls, add garnish and put the pâté in the fridge; remove when needed and allow to warm to room temperature before serving.
You can cut carrots in to long “chips” and use them as crackers or serve with pita chips, thin sliced bread seasoned with garlic and herbs, etc.

 

 

 

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