You can mingle together leftover chicken mushroom gravy (or frankly any meat flour roux gravy), or even leftover roast chicken slop, with a chicken liver pate preparation, in whatever proportions suit your taste.
It cuts the strong taste of the livers, and makes a very agreeable dip, sandwich, or spread on bread or toast pita chapati whatever. Use it like what it is: liverwurst. You could make it Kosher style, just skip the bacon.
I have made this pate, but had inadequate leftover chicken gravy, for my taste. My preference is to cut the liver component, but to have it there as a distinct flavor.
It cuts the strong taste of the livers, and makes a very agreeable dip, sandwich, or spread on bread or toast pita chapati whatever. Use it like what it is: liverwurst. You could make it Kosher style, just skip the bacon.
I have made this pate, but had inadequate leftover chicken gravy, for my taste. My preference is to cut the liver component, but to have it there as a distinct flavor.
As I have mentioned in prior posts, I like chicken gizzards, and these can be used instead of or with livers.
One could Indianize this pate, and have it with naan, or bake it in a homemade naan, called keema naan.
One could Indianize this pate, and have it with naan, or bake it in a homemade naan, called keema naan.
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