Make the best of an offal situation with chicken livers; bacon-infused pate makes for a luxurious appetizer or winter snack.
Prep time:15 minutes
Total time:30 minutes
Yield:Serves 10 to 12
Chicken Bacon Pate
3 slices bacon, trimmed of excess fat
15 oz. chicken livers, rinsed and trimmed
1 tbs. butter
1 shallot, diced
2 garlic cloves, minced
1 tbs. fresh rosemary, chopped fine
1 tbs. fresh thyme, chopped fine
1/2 teaspoon ground black pepper
1 pinch salt
5 tbs. sherry
3 thyme sprigs (garnish) optional
Trim excess fat from bacon, cut into 1-inch sections. Add bacon to large heavy-bottomed skillet. Cook over medium-low heat until edges curl and bacon crisps, about 8 minutes. Place on paper towels and set aside. Remove rendered bacon fat.
Meanwhile rinse livers and cut away connective tissue. Pat livers dry with paper towel.
Add 1 tablespoon rendered bacon fat and 1 tablespoon butter to skillet over medium heat. Add livers with shallot, garlic, thyme and rosemary. Cook until evenly browned outside and pinkish gray on the inside, about 5 to 6 minutes. Add sherry and reduce liquid, about 5 minutes.
Using slotted spoon, scoop livers into food processor, add 1 to 2 oz. liquid from skillet. Add cooked bacon. Blend ingredients until silky smooth, about 30 seconds. Serve with bread.