Follow these steps for perfect results
chicken giblets or chicken liver
salt
butter
softened
Worcestershire sauce
mustard
nutmeg
ground
cloves
ground
cayenne pepper
ground
onion juice
Simmer chicken giblets or chicken liver in water until tender (20 minutes for liver, 1-3 hours for gizzard).
Add salt towards the end of the simmering process.
Allow the cooked giblets/liver to cool in the stock.
Grind the cooled giblets/liver into a smooth paste.
Incorporate butter, Worcestershire sauce, mustard, nutmeg, cloves, and cayenne pepper into the paste.
Add enough stock to achieve a spreadable consistency.
Taste and adjust seasonings as needed.
Transfer the pate to a greased glass bowl.
Refrigerate until chilled and set.
Serve with crackers or bread. Consider adding tomato catsup for extra flavor.
Expert advice for the best results
For a smoother pate, strain after grinding.
Adjust seasoning to taste, particularly salt and pepper.
Serve chilled with crackers, toast points, or crudités.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a small bowl, garnished with fresh parsley or a sprinkle of paprika.
Serve chilled with crackers or toasted baguette slices.
Pair with cornichons, olives, or pickled onions.
Complements the richness of the pate.
Discover the story behind this recipe
Pate is a classic European delicacy, often served as an appetizer or spread.
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