COUNTRY PATE

Country Pate image

Make and share this Country Pate recipe from Food.com.

Provided by Chef Regina V. Smith

Time 2h

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1/4 lb salt pork, diced
1/2 lb chicken liver
1/2 lb boneless skinless chicken thighs, cubed
1 lb ground pork
2 tablespoons cognac or 2 tablespoons brandy
2 teaspoons herbes de provence
1 teaspoon fresh thyme leave, chopped
1/4 teaspoon ground nutmeg
1 pinch ground cloves
1/2 teaspoon salt
1/2 teaspoon pepper
8 slices prosciutto

Steps:

In food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy puree.
In a bowl, combine all of the meat, spirits, herbs and spices. Season with salt and pepper.
Spray a 9" X 5" loaf pan with cooking spray and line the pan with 6 of the prosciutto slices. Spoon the meat mixture into the pan. Cover with the remaining prosciutto slices and press lightly. Cover with aluminum foil. Refrigerate for one hour.
With a rack in the middle position, preheat the oven to 350°F.
Set the loaf pan in a baking dish. Pour boiling water into the dish until it reaches halfway up the side of the loaf pan.
Bake until a thermometer inserted into the center reads 165 F, about 1 1/2 hours. Allow the pate to cool in the water. Remove from the water and refrigerate for at least 3 hours, preferably overnight.
Served chilled or at room temperature with slices of French bread.

Nutrition Facts : Calories 228.2, Fat 17.1, SaturatedFat 6.2, Cholesterol 124.8, Sodium 289, Carbohydrate 0.1, Fiber 0.1, Protein 17.1

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