Bird meatloaf

Bird's Liver Pâté – A Holiday Delicacy

The pâté is a traditional dish often associated with Easter celebrations, but it can be enjoyed at any time of the year. This bird's liver pâté recipe brings a fresh twist to this classic dish, being lighter and more accessible due to the use of poultry organs. I will guide you step by step to achieve a delicious pâté with a fine texture and exceptional taste.

Preparation time: 30 minutes
Baking time: 55-65 minutes
Total time: 1 hour and 25 minutes
Number of servings: 8-10 servings

Ingredients:

- 1100 g chicken liver
- 750 g chicken gizzards and hearts
- 700 g chicken thighs (2 large thighs with the bone)
- 1 bunch of fresh parsley
- 1 bunch of fresh dill
- 12 green onions
- 3 tablespoons oil
- 3 medium raw eggs
- 3 medium boiled eggs
- Salt and pepper, to taste
- 1 egg yolk mixed with 2 tablespoons of milk for brushing

Recipe History

The pâté has deep roots in culinary tradition, evolving over time to adapt to the ingredients and customs of each region. Although it is usually associated with lamb meat, the poultry version is a lighter and more digestible choice, making it perfect for those who prefer to avoid red meat.

Preparing the Bird's Liver Pâté

Step 1: Preparing the meat

The first step is essential for achieving a perfect pâté. Start by thoroughly washing the liver, gizzards, and hearts. Make sure the liver is cleaned of membranes to avoid an unpleasant taste. Put the organs to boil in salted water, ensuring to boil them separately, as cooking times vary. For example, the liver will cook faster than the gizzards and hearts.

Step 2: Preparing the thigh meat

Once the organs have cooled, detach the meat from the thigh bones and remove the skin. This step can be quite challenging, but patience is key. The thigh meat adds juiciness to the pâté.

Step 3: Chopping the ingredients

Preheat the oven to 190°C. Use a food processor to chop the liver, thighs, gizzards, and hearts. It is important to achieve a fine texture, but not completely homogeneous, to keep some meat pieces for added texture.

Chopping about 100 g of gizzards and hearts into cubes will provide a pleasant contrast in the pâté.

Step 4: Cooking the onions

Finely chop the onion and sauté it in oil until it becomes translucent. Let it cool, then add it to the bowl with the minced meat. Here you can play a bit and add extra spices, such as sweet paprika or cayenne pepper, for a more intense flavor.

Step 5: Mixing the ingredients

Add the chopped parsley and dill, then season with salt and pepper to taste. Mix everything well so that the flavors blend perfectly.

Step 6: Assembling the pâté

In a loaf pan (dimensions 30x12x8 cm), place half of the meat mixture. Arrange the boiled eggs (you can use quail eggs for an elegant look) and top with the remaining meat mixture.

Brushing with the beaten egg yolk mixed with milk will give the pâté a golden and appetizing crust.

Step 7: Baking

Place the pan in the preheated oven and let the pâté bake for 55-65 minutes, or until it becomes firm and has a nicely browned crust. It’s a good idea to check it occasionally to ensure it doesn’t burn.

Step 8: Cooling and serving

After the pâté is baked, carefully remove it from the pan and let it cool on a rack. This step is important as it will help it maintain its shape.

Serving Suggestions

The bird's liver pâté is often served cold, sliced, but can also be enjoyed warm. It can be accompanied by a fresh green salad or a beetroot salad, which will add a note of freshness. For added flavor, you can serve it with a garlic yogurt sauce.

Variations and Tips

If you want to personalize this recipe, you can add different ingredients, such as mushrooms or olives, to enhance the flavor. You can also experiment with herbs like thyme or oregano for a different aroma.

Nutritional Benefits

The bird's liver pâté is an excellent source of protein and contains essential vitamins like B12, which helps maintain the health of the nervous system. Additionally, poultry organs are rich in nutrients, providing minerals like iron, which is important for oxygen transport in the body.

Frequently Asked Questions

1. Can I replace the poultry organs with chicken meat?
- Theoretically, you can use minced chicken, but the taste and texture of the pâté will be different.

2. Can the bird's liver pâté be frozen?
- Yes, the pâté can be frozen. Make sure it is completely cooled before wrapping it tightly in plastic wrap and placing it in the freezer.

3. What other dishes can I serve alongside the pâté?
- The bird's liver pâté pairs wonderfully with potato salad or coleslaw.

Calories

A serving of bird's liver pâté (approximately 100 g) contains about 200-250 calories, depending on the ingredients used.

This bird's liver pâté is not only a delicacy but also an opportunity to bring family and friends together at the table. Whether it’s a celebration or an everyday meal, this dish will surely delight your taste buds. Try this recipe and let yourself be carried away by its flavors!