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Arlington Chicken Liver Pâté

Chicken Liver Pate
Colman Andrews

Prep 20 mins
Cook 20 mins
Total 40 mins
Appetizer
Irish
12 to 16 servings

Ingredients 

  • 1 pound slab bacon diced
  • 1 large onion coarsely chopped
  • 4 cloves garlic minced
  • 2 pounds large chicken livers membranes removed
  • 12 tablespoons (3/4 cup) butter
  • Salt and coarsely cracked black pepper
  • Leaves from 1/2 bunch flat-leaf parsley minced, plus 15 to 20 whole leaves for garnish
  • Leaves from 1/2 bunch cilantro minced (optional)

Directions 

  • Fry the bacon in a large skillet over medium heat until lightly browned. Add the onion and garlic, reduce the heat to low, and cook until the vegetables are softened and lightly browned, about 10 minutes.
  • Add the chicken livers to the skillet and cook, stirring occasionally, until they're cooked through but still slightly pink inside, 8 to 10 minutes. As the livers cook, add the butter, a few tablespoons at a time.
  • Remove the skillet from the heat and season the livers with salt and plenty of pepper. Stir in the parsley and, if using, the cilantro. Transfer the mixture to a food processor and pulse 3 to 4 times, just until a coarse paste is achieved.
  • Line a 1 1/2-quart terrine or glass loaf pan with plastic wrap and scrape the chicken liver mixture into the pan. Cover the terrine with plastic wrap and refrigerate until the butter solidifies, at least several hours and preferably overnight. (You can refrigerate the terrine for up to 5 days.)
  • Turn the terrine out onto a serving plate, distribute the parsley leaves evenly over the top, and serve immediately with a knife for slicing.

Notes

How To Freeze Pâté

According to Grace, one of our readers, the pâté can be frozen. Simply cut thick slices, place the slices in individual zip-top bags, press out the air, and seal. The pâté should last up to three months in the freezer.