Liver/Gizzards/Hearts Pate (chicken)

[atomicsmoke]

We make liver pate often around here. Since i had some nice looking gizzards and hearts i thought i would try a pate from them (and liver). I would expect a different texture and meatier taste (not as rich as liver pate).

I sauted some onion with garlic in butter then added the organs (large parts cut up in smaller pieces).

Spices in the mill: pepper, juniper berries, rosemary and thyme.

In the food processor

Secret ingredient (i expect some flack for using it)

In ramekins

 

[atomicsmoke]

Cold is best but warm is not half bad

 

[pc farmer]

Looks very good. Wish I could taste it.

 

[chef jimmyj]

Nice...Needs some thin sliced sweet onion on top. I did similarly with Turkey Liver. Nobody would touch it. I was sooo disappointed...JJ:D

 

[daveomak]

Nice...Needs some thin sliced sweet onion on top. I did similarly with Turkey Liver. Nobody would touch it. I was sooo disappointed...JJ:D

I would have touched it... plenty of times... fork in pate... fork on cracker... cracker in mouth... repeat...

 

[daveomak]

Atomic, morning... Looks good.... I'd eat it.... Dave

 

[atomicsmoke]

I would have touched it... plenty of times... fork in pate... fork on cracker... cracker in mouth... repeat...

Perfect process Dave. No double dipping.
Wish all dinner companions were like you.

 

[atomicsmoke]

Nice...Needs some thin sliced sweet onion on top. I did similarly with Turkey Liver. Nobody would touch it. I was sooo disappointed...JJ:D

My family won't touch some stuff i eat but pate is something we all enjoy.

 

[idahopz]

Great idea - we love gizzards - simmer them in salt water for a few hours until they are butter tender. I'm going to try something similar to what you did with that as an ingredient.

How was the texture in your finished pate?

 

[atomicsmoke]

We eat gizzards too on their own. I cook them in the pressure cooker to speed up things.

Texture was coarser than a 100% liver pate. As expected. But still very spreadable.
Tastes great...protein and liver flavours blend nicely.
Liquid smoke certainly brings it home with the smoke component.

 

[crazymoon]

AS, Nice ingredients for your pate, no grief from anyone about the liquid smoke .;)

 

[johnh12]

We eat gizzards too on their own. I cook them in the pressure cooker to speed up things.

Texture was coarser than a 100% liver pate. As expected. But still very spreadable.
Tastes great...protein and liver flavours blend nicely.
Liquid smoke certainly brings it home with the smoke component.

I love fried gizzards but don't care for the long boil/simmer time it takes to soften them up for the deep fryer.
How long do you leave them in the pressure cooker?

 

[atomicsmoke]

I love fried gizzards but don't care for the long boil/simmer time it takes to soften them up for the deep fryer.
How long do you leave them in the pressure cooker?

One hour. Probably feel too tender for some, but we like them that way.

 

[johnh12]

Thanks. I'll try a bit less and then fry 'em up.