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Old 08-12-2007, 07:57 PM   #1
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Question Chicken Liver Pate

Hi there,

I had the urge to make chicken liver pate, I have never made it before.

I found this really good recipe (well my bf thinks it is - cos as soon as I made it he covered some bread rolls with it and munched away LOL ).

Anyways, I made it, tastes real good but my question is...how long does Chicken Liver Pate last in the fridge?

ingredients include:

livers (shocking i know )
cream
port
onion
garlic
butter
salt
pepper

thanks for reading

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Old 08-12-2007, 10:05 PM   #2
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I'd say maybe a week. It probably will less even a litltle bit longer, but it probably is not going to taste as good.
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Old 08-12-2007, 10:43 PM   #3
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Thanks for that, the recipe called for 500grams of chicken livers, so just for 2 people who won't eat it everyday its kinda a fair bit. I just really wanted to make it thats all lol
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Old 08-12-2007, 10:50 PM   #4
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Rom, one of my favorite ways to prepare chicken livers is to saute them with white wine, served over rice.

What I do is to dredge them in flour that has been seasoned with some salt and pepper. Then, I brown them in a skillet in some butter and a little olive oil. Once browned, I'll add some chicken broth, some chopped tarragon and a little white wine. Let simmer gently for a few minutes until the sauce thickens slightly. Serve over fluffy rice.
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Old 08-12-2007, 11:16 PM   #5
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that sounds nice Katie E, i might try that next time i get some livers. I was wondering what else I could do with them. I don't drink white wine so good excuse to go buy more wine LOL
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Old 08-12-2007, 11:46 PM   #6
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also great just dredged in flour, pan fried and served over a bed of spinach with some thin sliced red onion, and sun dried tomato vinaigrette.

And yes, as a pate, it should hold up for a bit, like CharlieD said.
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Old 08-13-2007, 12:59 AM   #7
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my bf likes sun dried tomatoes...he might like that thanks:)

me on the other hand...had a "horrible encounter" and i just can't eat them anymore LOL
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Old 08-13-2007, 06:09 AM   #8
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Hi Rom, once you've made your liver pate, smoothen the top and line the surface completely with plastic wrap (remove air as much as possible). This is to minimize oxidation from the air which darkens and turns the pate surface grayish and unsightly. You may discard the top when using next. Try to consume within 3-4 days if possible.

Alton Brown has a very good chicken liver mousse made with green apples (as flavorer and sweetener) and liqueur and cream. You can just google that. That one never fails to impress guests.
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Old 08-13-2007, 06:46 AM   #9
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My recipe calls for finely chopped hard cooked eggs. Does anyone else use eggs?
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Old 08-13-2007, 08:50 AM   #10
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Quote:
Originally Posted by lyndalou
My recipe calls for finely chopped hard cooked eggs. Does anyone else use eggs?

Sounds more like traditional Jewish chopped liver, which I love too.
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