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5 bacon recipes that aren't for breakfast

By: Enrique Gili on Feb. 11, 2014, 1:02 p.m.
Chicken Bacon Pate

Photo: Enrique Gili

6 of 7

Chicken Bacon Pate

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
  1. 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.
  2. Meanwhile rinse livers and cut away connective tissue. Pat livers dry with paper towel.
  3. 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.
  4. 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.