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Tuesday, February 19, 2019

THE MENU CHICKEN LIVER PATE IMPROV VARIATIONS

Re recent posts.

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. 

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.

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