3

votes

How do I fix my failed chicken liver pate?

Answered on September 12, 2014
Created March 30, 2012 at 9:32 PM

I made the mistake of following a recipe that involved simmering the livers with aromatics, straining the liquid out, then processing with butter. I felt it was a waste of flavorful liquids (saving it for something at the moment) and will definitely use a recipe involving no additional liquid or draining next time.

It tastes...funky in a bad way. Missing something. Liver, thyme, onion, butter, salt, pepper. Thoughts on something I can blend into it to make it more palatable? I don't think it's an aversion to liver...I eat a lot of "funky" things (see lambic beer and stinky cheese).

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 01, 2012
at 06:48 PM

I always get punished for not following my instincts in the kitchen, lol. I'm going to do something similar to this the next time I have a pound of chicken livers. Shallots, duh. I don't know why I insisted on that recipe. I always make pan sauces and such, so simmering and straining is really quite unlike me. Thanks for the tips!

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 01, 2012
at 06:45 PM

This sounds like a better tactic. I love dairy, so I may just try this out...it would definitely round out the "liver" flavor. Thanks!

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 01, 2012
at 06:42 PM

I felt sad about throwing out that water...I'm probably going to dump it into a batch of chili or something. Is that the Pepin recipe? That's the one I used.

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 01, 2012
at 06:40 PM

Yeah, I forgot to mention I added a spoonful or two of brandy, but I bet sherry would have been way better. I saw eggs on one of the pork pate packages I had awhile ago...that might work, too. Thank you!

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 01, 2012
at 06:38 PM

I have seen a couple packaged pates with starch in them, but when I do eat potatoes I like them mashed and covered in pasture butter...lol. I may give this a go if I can't find another way to tone down the flavor. Thanks!

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 01, 2012
at 06:37 PM

Hmm I definitely like the carrot idea, in terms of rescuing this batch. Thanks!

246ebf68e35743f62e5e187891b9cba0

(21420)

on March 31, 2012
at 12:53 AM

Mushrooms with Rosemary is a very classic, and very tasty combination. I like piggy liver with mushrooms and rosemary, with a very small amount of sage, personally. I don't see why Thyme wouldn't be particularly awesome.

  • 1296f5fecd084f101d7c5fbe013f07eb

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8 Answers

1
9a5e2da94ad63ea3186dfa494e16a8d1

on March 31, 2012
at 06:39 AM

I saute the livers in a pan with shallots and butter (and other seasonings), then deglaze the pan with wine or vermouth, then throw it all into the food pro. So the deglazing liquid which contains all of those yummy flavors becomes part of the pate.

Your instincts are exactly right, cooking the livers in liquid actually extracts some flavors and gives them a mealy texture.

This reminds me, i have a pound of duck livers in the freezer that i need to do something with...

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 01, 2012
at 06:48 PM

I always get punished for not following my instincts in the kitchen, lol. I'm going to do something similar to this the next time I have a pound of chicken livers. Shallots, duh. I don't know why I insisted on that recipe. I always make pan sauces and such, so simmering and straining is really quite unlike me. Thanks for the tips!

1
1b445ee5b2cf93b57f6877a2bf7ee157

(20)

on March 31, 2012
at 04:54 AM

I am a chef, I always just saute the liver, onion, whatever herbs you like, in butter, then add some wine or whatever alcohol, and cream. I have seen people put cream cheese in it as well. Don't know if you do dairy products or not. But the key is to have your pan really hot and to get some good color on the liver while sauteing, it will make it alot more flavorful, and deglaze with the alcohol or cream, awesome flavor there.

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 01, 2012
at 06:45 PM

This sounds like a better tactic. I love dairy, so I may just try this out...it would definitely round out the "liver" flavor. Thanks!

1
D4d83e7981ca572aaaa19fc620bb54f1

(467)

on March 30, 2012
at 09:56 PM

Most liver pate also have some potato starch or flour in. I'm lucky I can buy a gluten-free one that has tapioca flour instead of wheat.

What I would do in this case is add potatoes, or some other starchy food, so that the pate gets a milder taste.

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 01, 2012
at 06:38 PM

I have seen a couple packaged pates with starch in them, but when I do eat potatoes I like them mashed and covered in pasture butter...lol. I may give this a go if I can't find another way to tone down the flavor. Thanks!

1
Ebb10603524dd22621c1155dd7ddf106

(19150)

on March 30, 2012
at 09:51 PM

Rosemary. Lots of carrots. It will add sweet and savory flavors into the mix.

If you've already made it, then saut?? chopped carrots in butter until soft, toss rosemary in at the end, and the blend/process equally with what you already have.

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 01, 2012
at 06:37 PM

Hmm I definitely like the carrot idea, in terms of rescuing this batch. Thanks!

0
7c9f81d68c78de1a31eab9c91c17b4b8

on March 31, 2012
at 04:05 AM

I mix prepared horseradish in mine and it makes it so yummy if you like that kind of spicy.

0
Cdbfa5e332dc69db6505f803bd2df63a

on March 31, 2012
at 02:12 AM

I use a very similar recipe - thyme, water & crushed garlic cloves with the livers and a smidge of water just barely simmered. Slotted spoon to put in food processor with diced butter - I throw in the garlic cloves, add some salt and the main difference I use is cognac. The cognac truly makes it very tasty! I used to be able to buy great pate but now I'm in Alaska that is no more. This comes very close - I would use truffle oil, too - maybe next batch.

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 01, 2012
at 06:42 PM

I felt sad about throwing out that water...I'm probably going to dump it into a batch of chili or something. Is that the Pepin recipe? That's the one I used.

0
Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on March 30, 2012
at 11:37 PM

We like the Nourishing Traditions recipe with mushrooms. Don't know about mushrooms with thyme, though...

246ebf68e35743f62e5e187891b9cba0

(21420)

on March 31, 2012
at 12:53 AM

Mushrooms with Rosemary is a very classic, and very tasty combination. I like piggy liver with mushrooms and rosemary, with a very small amount of sage, personally. I don't see why Thyme wouldn't be particularly awesome.

0
Eea6a68f5a7190d13c60e1c72417a581

(1376)

on March 30, 2012
at 10:59 PM

Egg yolks and sherry are traditional in liver pate. Cover 2 eggs with a small quanity of cold water. Bring up to a simmer and turn off. Let them sit it the hot water until cool ish and they will be perfectly cooked without the blackish ring and grainy texture from being cooked too long. Add the yolks to the pate and garnish w topped whites. A tablespoon of sherry is also traditional, but I can't see myself buying a whole bottle to use a spoonful, but it does add flavor and cut the greasey taste. I'm not familiar with potato starch in pâté. You could try some carmelized onions to help boost the flavor.

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on April 01, 2012
at 06:40 PM

Yeah, I forgot to mention I added a spoonful or two of brandy, but I bet sherry would have been way better. I saw eggs on one of the pork pate packages I had awhile ago...that might work, too. Thank you!

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