Chicken liver pâté from The A.O.C. Cookbook (page 37) by Suzanne Goin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on July 17, 2017

    Very good--definitely the best pate I've ever had--and very simple to make. I took this to book club and everyone complimented it. As a matter of personal preference, I chose to puree all the livers and mix a higher proportion of chopped pancetta in, rather than blending it. This gave me my ideal texture. I did have a hard time reducing my balsamic--I reduced it down to about 1T, as directed, but it started to caramelize and solidify. I'm wondering if that was an issue with my vinegar. It didn't affect the pate, though, since I just compensated by pouring in a bit of extra balsamic. Yum! Would make this again. I am going to try freezing some since this recipe makes quite a bit and, with all the butter, it's very rich.

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