Serious Eats: phahm's Profile

I think this recipe needs a warning label. After the cooked chicken livers are drained and mixed with flavorings, the brandy in which the raw liver had soaked is added to the pate without cooking it. Whatever bacteria might have migrated from the meat into the marinade would be blended right in to the finished product! Surely there should be an extra step requiring boiling the marinade briefly (in a pyrex cup in the microwave, for example?) before blending it into the pate. No recipe should ever mix juice from raw meat into a cooked meat dish.

AltoSoloist at 3:49PM on 01/04/09

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Cook the Book: Chicken Liver Pate

I use my MIL's recipe and all it calls for is chopped onion, butter and chicken livers. I think its delicious, but I see a lot of recipes calling for chopped hard boiled egg. Comments on the egg addition?

jerseybites at 11:03AM on 12/24/08

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Cook the Book: Chicken Liver Pate

@ simon, who cares if you don't like it? i'm so tired of people commenting just to say a certain food is gross.
i've made this at a restaurant but never at home. we usually blended all the ingredients raw with some heavy cream and then baked it in a water bath. i'm interested to try this method.

dmarina at 11:10PM on 12/23/08

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Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Thank you for participating, and congratulations to our winner: parkercat. Winner has been notified by email and also appears on our Contest Winners page.

Robyn Lee at 3:37PM on 12/23/08

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