Go to the Article: Chicken Liver Pâté
This looks absolutely amazing, are there any herbs I can add that would accompany this particularly well? Loving the honey-and-sea-salt topping!
Hi Robert, thanks so much for your question! Apologies for our delay in response! You can omit this ingredient (the flavor may be slightly altered as it will be less cured), but you may also be able to find it under the name Prague Powder #1 as detailed by this ingredient description page. We hope this is helpful!
Hi Yury, nope, you should be able to omit it in that case. The flavor may be slightly altered (less cured).
Hi Wayne, this should work just fine! It may be slightly thicker though due to the higher fat content.
Hi Ryan, we recommend storing these for up to one week in the fridge. Thanks!
Hi Max, we recommend storing these for up to one week in the fridge. Thanks!
this what i was wondering also
is this shelf stable?
do anyone know if I can substitute fois gras for chicken liver, one to one, and get the same result?
I made the chicken liver pate yesterday and it worked out great! Did anyone experiment with other meats / herbs / spices etc.? Just trying to get some inspiration for my next batch.
Also, is there an alternative for the Insta Cure which seems hard to buy in The Netherlands.
Thanks
Is adding Insta Cure necessary if one doesn't mind a dull colour and is going to consume the product within a week or so?
