Chicken liver pate food and wine

Jacques Pépin's recipe for chicken liver pate is surprisingly simple. Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture to the dish.

Adapted from The Book of Schmaltz by Michael Ruhlman The jelly was something I added, because once I spread the pureed pâté mixture in my covered mold, I thought it would make a nice presentation. People get weird about things that are jellied, so it’s optional. But if you decide to make it, you can use a ruby port, like I did, or marsala, sherry, or even a sweet dessert wine, like sauternes, late harvest riesling or muscat. If you don’t have chicken fat, or schmaltz, or duck fat, use melted…

History of pâté is rooted in the distant past and many countries contest the right to be named its birthplace, however, by default, this right is held by France. In truth, French chefs have simply...

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

This simple recipe for Brandied Chicken Liver Pâté gives you enough pâté to fill two 170ml pots or ramekins. Serve with crackers or toast.

Last weekend we processed one of our lambs for meat. This unique opportunity gave me with a first hand experience in processing an animal from start to finish. I have butchered many larger animals in the past as well as various small game birds, fowl, and chickens, but this felt like the most the mo

Get Crostini of Chicken Liver Pate with Balsamic Onions Recipe from Food Network

Chicken liver pate is a great way to enjoy chicken livers.