chicken gizzard pâté / rillettes

2020-12-05

I like chicken gizzards as an occasional snack. I took it a step further this time to make pâté. Problem with pâtés is that you have to make a considerable quantity to justify the work. Yet, a serving is only 1-2 tbsp., so it can last a long time, more than the natural shelf life in the refrigerator.

Chicken gizzards and chicken and/or beef livers. Together they make a very nice pâté. It is the liver that turns it into the smoothness of pâté. f you don't care for liver, you might want to use ground beef or pork instead to make a meatloaf, which is a rather different product.

Add duck fat to seal to extend shelf life., and mix it into the pâté when serving to get a rillettes-type meat paste that is very nice on toast or crackers. I stored these in the freezer for several months, and when I finally served them, I was enjoying them so much that I forgot to take pictures to show the texture. :-(

INGREDIENTS

This is what you need for 12+ servings:

2 lb. chicken gizzards
1 lb. livers, preferably chicken
use calf/beef if chicken not available
1-2 cups breadcrumbs
1 qt. duck fat / salted lard

Pic1: chicken gizzard pâté

Directions

2020-12-05

Pic2: cooking chicken gizzards
Pic3: puree
Pic4: pureed

Clean gizzards, remove any remaining yellow inner liners.
Boil 3-4 hrs. until very tender.
Pressure-cooking for 30 minutes @ 15 psi will make them even softer.
Puree in food processor with enough liquid to make a smooth paste.

Pic5: chicken livers
Pic6: add beef livers to get more volume
Pic7: pureed

Simmer the livers over low heat for 30-40 minutes.
Puree in a food processor with enough liquid to make a smooth mixture.
This has a very different, much smoother texture than the gizzards.

Pic8: chicken gizzard paste, refrigerated
Pic9: liver paste, refrigerated
Pic10: mix together

Refrigerating this for a few nights will dry the mixtures.
Mix both together.

Pic11: add bread crumbs, condiments
Pic12: before cooking
Pic13: all done

If still too moist, add breadcrumbs.
Divide the mixture over several ramekins, or use a loaf pan.
Optional: line the dish with bacon, fill and cover the dish with bacon.
Bake au bain marie (about 1" of water in the basin) for 60-90 minutes @ 300 ºF.
Dry cooking reduces the time, but makes the pâté shrink more.

Pic14: melting duck fat
Pic15: seal
Pic16: ready for the freezer

If no bacon, seal the pâté with melted fat to extend shelf life and to add flavor.
If done right, this allows storage in a cool dark location (e.g. cellar) for several months.
Optional: freeze for up to 8 months.
Serve on toast or crackers.
Optional: microwave until the fat melts. Mix the fat in with the pâté to get rillettes-like snack.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org