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Old 01-05-2012, 01:34 PM   #51
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Originally Posted by GB View Post
Here is a link to the audio story for anyone interested. It is worth the listen.

Act Three. Latin Liver. | Poultry Slam 2011 | This American Life

May you live as long as you wish and love as long as you live.
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Old 01-06-2012, 10:56 AM   #52
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Originally Posted by Chief Longwind Of The North View Post
Wow! And I was only trying to give everyone a recipe that they could make at home. Foie Gras isn't even available anywhere close to where I live, legal or illegal; and so I make my chicken liver pate' as a way to get some "good eats" on my table.

Seeeeeya; Chief Longwind of the North
And good eats it is too, CLN. Chicken Liver Pate is one of my favorite snack foods. Some Ritz, some cheese and CLP and I'm a happy camper.

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Old 09-24-2013, 11:43 AM   #53
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To that pate' recipe at the beginning of this thread, add 1/8 tsp. ground ginger. It takes the flavor to a whole new, and delicious level.

Seeeeeya; Chief Longwind of the North

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butter, chicken liver, onion, recipe, seasonings

"Faux" Gras Foie Gras has been outlawed in many states in the U.S. But here is a recipe that attempt to recreate the rich, buttery texture, and great flavor, without force feeding any foul. Chicken Liver Pate: Ingredients: 1 lb. fresh chicken livers Salt Black pepper 1 tsp. ground Thyme 1/4 cup diced onion 1 stick salted butter 1/2 tsp. sugar 1/2 tsp. granulated garlic Chicken broth Place the chicken livers into a sauce pot and cover with water. Bring water to a boil, and cook for about fifteen minutes, or until the chicken livers are just done through. Saute onion in a little butter until tender. Place into a blender. Remove the livers from the liquid and place into the same blender. Blend while adding just enough chicken broth to get the mixture moving in the blender. Add the butter. Blend until silky smooth. Empty the water from the sauce pan used to cook the livers. Remove the blended chicken lkivers from the blender and place into the sauce pan over medium heat. Add the garlic, and thyme and stir in. Let the mixure cook for five minutes. Add salt and pepper to taste, a little at a time. Cook over low heat until most of the moiture has steamed out (about five to ten minutes more). Remove the pate' from the pan and into a bowl with a tite fitting lid. Chill until cold. Serve with crackers or toast points. Seeeeeeeya; Chief Longwind of the North 3 stars 1 reviews
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