today I want to replace another of my old videos one that I did about five and a half years ago I want to do it in high-definition now and back then I wasn't putting the metric equivalence in which I'm trying to do in all my videos now another reason is because the holidays are coming up and I think this is an easy way to make an appetizer you can make it a day in advance put in the refrigerator and then put it out the next day while your guests are waiting for their dinner now I've got to say very few people what I've met are indifferent to chicken liver pate but I've turned a lot of them I brought some to a potluck one time that was requested bring your chicken liver pate and my friend was there he loves my chicken liver pate and his son-in-law was there and the son-in-law was like looking at it no no no my friend kept saying trying it try it try it you like it he finally got up enough courage to taste it and he was like oh wow this is good he wouldn't leave it alone so if you're not sure about it give it a try and if you've got friends who you're not sure whether they're gonna like it or not put it out some of your guests are gonna like it some of your guests are not who cares the thing is it's an easy thing to make it's almost sinfully easy to make it's something to be guilty about because I've seen some very complicated chicken liver pate Julia Child did one in one of her French chef videos it doesn't have to be complicated it can be really really simple which I'm going to show you so let's make chicken liver pate in my skillet here I have about a tablespoon of oil then what I have here is three Italian sausages they're about four ounces each either but a total of 12 ounces or 340 grams I'm using mild Italian sausages and you can see that I slipped them so that I could take the skin off and put the meat in there this is why it's almost guilty pleasure because it's that simple the Italian sausages are gonna do all the seasoning for me all right then I'm gonna break these up in my pan as they're frying I've broken up my sausage as you can see there so what I have here now is almost exactly this is 0.97 pound this is about 1 pound which is 454 grams of raw chicken liver I'm gonna put that in there and I'm gonna break that up and I'm gonna fry this until it's completely cooked all the way through could be as long as 15 minutes I would say 10 to 15 minutes to fry all of this I'm gonna follow a pattern of Julia Child used butter and so many different things I'm gonna add a tablespoon of butter to this it'll give me a little bit more fat a little more flavor by the way I'm cooking this over medium-high heat and if you want a spicier chicken-liver paté you could put in some red pepper flakes or some cayenne pepper or you can use hot Italian sausage rather than the mild or sweet sausages this is the flavor that I like and this is the flavor that my friends like so that's what I'm gonna work with I want to show you something in here you can see all this liquid this water that's from the meats that'll boil off what I do want to do is just grind some freshly ground black pepper in there that's the one seasoning that I want to use I cooked this for just over 10 minutes it was about 11 minutes I'm going to make sure that that the chicken livers were cooked all the way through and they do appear to be now I'm gonna let this cool down and while I'm doing that I'm going to talk about the Kreutz now what do you put your chicken liver pate on well you can buy things like melba toast they look like that little thinly sliced pieces of toasted bread some come like this a little rectangle some around I'm gonna make my own so what I have here is a long baguette and I'm gonna cut some slices maybe quarter of an inch thick a little bit less than a centimeter maybe I'm gonna slice these up and then I've got a sheet pan ready and I'm gonna place these on I have in the mean time melted some butter a few tablespoons and I've got a pastry brush here and I'm just gonna dab each of these with just a little bit of butter I'm finishing up here with my butter just trying to use up the last of what I melted I am in the mean time heating my oven to 275 degrees Fahrenheit which is 135 degrees Celsius I'm gonna bake these 25 to 30 minutes I don't need to brown them very much they might Brown a little bit and my biggest concern is I want to get these thoroughly dried out I set up my food processor and I'm gonna put my cooled cooked meat in there I did taste the Italian sausage the cooked Italian sausage because I wasn't sure how salty it is it's pretty salty it's the first time I've used this particular brand I may not need to add any salt to this now I realize not everybody has a food processor this makes it so much easier and I get a nice smooth pate I've never done this by hand I've always used a food processor so if you don't have one I apologize if I've made this too complicated for you okay I always put a barrier of plastic on there that way it helps to keep that the top part clean I'm gonna chop this up until the meat is smooth that looks good less than a minute all right get this off and then get my tasting spoon out now I can taste it for salt to see if I need to add any salt to this I'm gonna go without the salt I just don't think it needs any salt this is ready now to finish up by putting into molds as far as molds I have some ramekins that I can use I also have some of these fluted dishes I lightly oiled the inside hoping that the meat will come out easier later just press this into the bottom of that I can see little red pepper flakes in there ooh those sneaky guys they snuck in some spicy hot into my I checked the label and by the way I did buy a mild Italian sausage okay so you just want to kind of pack it in there nice and then later on after this has had a chance to chill I'll turn it over and put it on a plate with the Kreutz that are in the oven and that I mean ready to serve so there is my chicken liver pate I used a knife to loosen it around the edge that should pop out and there it is and then I wanted to mention something about my cruise I went back and did some more because I cut these super thin because if they're too thick they're difficult to chew I just want to put some of my cruise on my plate and then I also opened up some of those melba toast I'm gonna put those out as well so I've never tried these rectangular ones I usually have the round ones when I buy them and I did also want to mention the whole idea behind this chicken liver pate is convenience you may not want to make the Kreutz I always buy them I rarely ever make them if you're gonna be doing a holiday meal it may be too much work to do the Kreutz I put a little bit in one of these melba toast I want to see how this tastes how crunchy this is you can hear crunch ooh you look good all right and then I put some on when I'm at home made fruits so I can do this by comparison about the same but delicious I love it can liver paté so excuse me I'm gonna go enjoy my snack of chicken liver pate for a printable PDF copy of this recipe with step-by-step photographs visit my website mobile-home gourmet calm and look on the homepage or in the recipe archive