Chicken Bacon Pate
Prep time: 15 minutes
Total time: 30 minutes
Yield: Serves 10 to 12
- 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.