{"id":9135,"date":"2020-09-19T21:19:36","date_gmt":"2020-09-20T04:19:36","guid":{"rendered":"https:\/\/www.hungryhuy.com\/?p=9135"},"modified":"2021-01-06T15:09:25","modified_gmt":"2021-01-06T23:09:25","slug":"chicken-liver-pate","status":"publish","type":"post","link":"https:\/\/www.hungryhuy.com\/chicken-liver-pate\/","title":{"rendered":"Chicken Liver P\u00e2t\u00e9 Recipe"},"content":{"rendered":"\n

This creamy and rich chicken liver p\u00e2t\u00e9 recipe is full of buttery, fatty flavor and amazing to eat with even just a slice of baguette. You will most likely see Vietnamese p\u00e2t\u00e9 in b\u00e1nh m\u00ec<\/a> and it\u2019s the perfect amount of extra flavor that boosts the sandwich’s flavor.<\/p>\n\n\n\n

If you want to make b\u00e1nh mi at home and don\u2019t want to use the canned varieties you find at Lee\u2019s sandwiches or at your local Vietnamese grocery store, this recipe is easy to follow and will give you extra batches to share with friends and family (or to make tons of b\u00e1nh m\u00ec).<\/p>\n\n\n\n

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Background<\/h2>\n\n\n\n

P\u00e2t\u00e9 is generally a type of meat paste with a main ingredient of liver, but you can also find other types including ground meat of pork, beef, or even chicken. <\/p>\n\n\n\n

While there are different types of p\u00e2t\u00e9 from all over the world, Vietnamese p\u00e2t\u00e9 was introduced by French colonialism and cuisine. Different French variations of p\u00e2t\u00e9 include a baked crust version (p\u00e2t\u00e9 en cro\u00fbte) where it\u2019s similarly baked like a pie or a p\u00e2t\u00e9 en terrine where it is baked in a mold usually in a water bath in the oven. <\/p>\n\n\n\n

Not to be confused with p\u00e2t\u00e9 chaud<\/a>, which is a meat pie that is made of ground pork or beef (and not liver). p\u00e2t\u00e9 is essentially a formed meat pie, but it\u2019s known that p\u00e2t\u00e9 chaud has origins from a seafood stuffed pastry<\/a>–not technically the forcemeat (or grounded and molded meat) version we know p\u00e2t\u00e9 to be these days. <\/p>\n\n\n\n

The Vietnamese version of p\u00e2t\u00e9 is called p\u00e2t\u00e9 de campagne<\/a>, or country p\u00e2t\u00e9; This usually has a coarser texture and is traditionally made with cheaper ingredients like pork liver<\/a> because they could not afford to make the traditional chicken or goose liver p\u00e2t\u00e9. These days, there are plenty of p\u00e2t\u00e9 versions that are made with chicken and pork livers. <\/p>\n\n\n\n

Prep & cooking chicken livers<\/h2>\n\n\n\n
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Chicken livers have somewhat of a bad rap to them because of their iron taste, but I feel like it\u2019s definitely misunderstood. After learning a few adjustments in my cooking, I realized chicken livers can have a flavorful profile. <\/p>\n\n\n\n

Before I even start to cook my chicken livers, I like to soak them in a milk bath overnight. I know I know, this sounds like a LONG time, but it\u2019s definitely worth it. The milk helps to remove some of the gumminess in the texture and also mellows out the flavor. <\/p>\n\n\n\n

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One of the easiest things about this recipe is that you don\u2019t need to bake or water bath this p\u00e2t\u00e9 to cook it. All the cooking is done over the stove and then pulsed in a food processor.<\/p>\n\n\n\n

\"unstrained
left: unstrained pate. right: strained pate<\/figcaption><\/figure>\n\n\n\n

Even though this is a rustic type of p\u00e2t\u00e9 that is often more coarse than other types, I still like the option of straining<\/strong> it to remove the chewy pieces of ground pork. <\/p>\n\n\n\n

Serve<\/h2>\n\n\n\n
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Sometimes when I buy b\u00e1nh m\u00ec sandwiches, I find that there\u2019s never enough p\u00e2t\u00e9 inside so I love having the option of adding more when I make homemade p\u00e2t\u00e9. Other ways I like to eat p\u00e2t\u00e9 is also on a cheeseboard with plenty of crackers and Stilton cheese.<\/p>\n\n\n\n

Tips<\/h2>\n\n\n\n
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  • Remove stringy tendons and fatty white\/yellow parts when prepping the livers. This will help prevent more chewy pieces in the p\u00e2t\u00e9. <\/li>
  • Soak the livers in milk overnight in the fridge. While this obviously is a long time to wait, soaking the livers in milk helps reduce the gumminess and mellow out the flavor of the livers. If you don\u2019t have enough time, I would still suggest at least 3-4 hours soaking in the fridge. <\/li>
  • Don\u2019t overcook livers in the pan. I like to use a meat thermometer to test the livers while cooking to make sure I\u2019m not overcooking them. Otherwise, they will start to taste very bitter and dry or tough. I stop cooking once the livers hit 160 \u00b0F because I know they will continue to cook a little more while they cool. <\/li>
  • Cool your livers and ground pork mixture before processing. This allows the sauce to slightly thicken, cook the livers a little more without overcooking, and doesn\u2019t give you a hot mess when you try to pulse them into a pulp. <\/li>
  • Option to strain. While p\u00e2t\u00e9 de campagne is known to be coarse, I still like to strain the p\u00e2t\u00e9 before putting them in the mold to remove the chewy ground pork pieces. This is optional. <\/li>
  • Line your molds with plastic wrap to make it easier to remove after they have firmed up. <\/li>
  • Add a layer of clarified butter on top to help seal the surface and prevent the p\u00e2t\u00e9 from drying up. <\/li>
  • You can freeze the p\u00e2t\u00e9 if you have extras and defrost them for later use as well. <\/li><\/ul>\n\n\n\n

    How long can you keep chicken liver p\u00e2t\u00e9?<\/h2>\n\n\n\n

    In the fridge, chicken liver p\u00e2t\u00e9 is only good for a few days. You also have the option for freezing leftover untouched p\u00e2t\u00e9.<\/p>\n\n\n\n

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    Chicken Liver P\u00e2t\u00e9 (great for b\u00e1nh m\u00ec)<\/h2>\n\t\t\n\t\t\n\t\t\n\t\t