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“This classic pate comes from Ricardo magazine's 2006 Holiday issue.”
READY IN:
2hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy puree.
  2. In a bowl, combine all of the meat, spirits, herbs and spices. Season with salt and pepper.
  3. 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.
  4. With a rack in the middle position, preheat the oven to 350°F.
  5. 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.
  6. 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.
  7. Served chilled or at room temperature with slices of French bread.

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