This Chicken Liver Pate is a tasty and frugal way to use up leftover roast chicken and fresh livers.
I have recently happened across all manner of thrifty recipe books all from the early 1970’s. Seems that the UKs financial situation was quite similar then as it is today. My current favourite is called Left Over for Tomorrow by Marika Hanbury Tenison (ISBN 0140461655)
This great little Penguin book is a fantastic find, I am so pleased with it. Amongst the useful thrifty family friendly recipes is a table with the odd leftover foods from other meals..
For example, if you have a bowl of boiled potatoes left from last nights tea, look it up in the table and you’ll be directed to 26 ideas for new meals. It works for leftover deserts, bits of hard cheese lingering at the back of the fridge and scraps of meat leftover from the roast – not enough to feed the family but it will be enough to do something yummy with.
I made the following recipe yesterday after looking up what to best do with the lovely fresh chicken livers.
- 110 g cooked chicken left over from the roast
- 1 chicken liver
- 1 clove garlic
- 50 g butter or the dripping from the roast chicken - I used the latter including the jelly too
- 1 teaspoon mixed chopped herbs
- Small pinch Mace
- Salt & Pepper
If the chicken liver is not already cooked, fry it gently in a little butter for about 5 minutes.
Mince and remince the chicken, liver and garlic through the fine blades of a mincing machine.
Heat butter in saucepan, add the chicken, livers, herbs & seasoning and mix well.
Cook gently for 5 minutes, then pack into a small pot or terrine and chill for at least an hour.
Serve with wedges of lemon and freshly made toast.