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1 tablespoon fresh
rosemary leaves or
1 teaspoon crushed
dried rosemary
1 onion, cut in 1-inch
pieces
4 slices bacon
3
/
4
pound chicken
livers
1
1
/
2
cups cooked
chicken, cut in
1-inch pieces
1
/
4
pound (about 1
cup) ham, cut in
1-inch cubes
3 hard-cooked
egg yolks
2 tablespoons brandy
1
/
2
teaspoon ground
coriander
1
/
4
teaspoon ground
cloves
1
/
4
cup margarine or
butter, softened
Position mini bowl and mini blade in work bowl.
With processor running, add rosemary through feed
tube. Process until finely chopped, about 10 seconds.
Set aside.
Exchange mini bowl and mini blade for
multipurpose blade. Add onion. Pulse 3 times,
about 1 second each time, until finely chopped.
In large skillet over low heat, cook bacon for 5 to
6 minutes. Do not crisp or brown bacon. Remove
bacon. Reserve drippings in skillet. Cut bacon in
1-inch pieces. Set aside.
Add onion to bacon drippings. Cut chicken livers in
half and remove connective tissue. Add to skillet.
Cook onion and liver for 6 to 7 minutes, until tender
and liver is slightly pink in center.
Add cooked chicken, ham, and egg yolks to work
bowl. Process until finely chopped, about
10 seconds. Add all other ingredients to work bowl.
Process until smooth and creamy, about 20 seconds,
scraping bowl after 10 seconds, if necessary.
Yield: 3
1
/
2
cups (32 2-tablespoon servings).
Per serving: About 54 cal, 5 g pro, 0 g car, 3 g fat,
74 mg chol, 85 mg sod.
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SMOKY CHICKEN PATÉ