christmas lunch: the boxing day pate

here's what happened to the giblets:



First step was to attempt to bone out the neck, trim the gizzard, heart and liver. This was topped up by about 500g of chicken livers (and the bird was a goose). The trimmings went into the stock pot for gravy. The only knife in the house that works - my opinel.

then into a pot with an onion, garlic and fresh thyme.

and some of this:

I didn't get any action shots on the hob but like most stewed liver it didn't look too pretty. Nor did it look pretty when it was thoroughly blended up. In fact it doesn't look to pretty now that it's done. Lesson one - top it off in clarrified butter, not goose fat. Nice as the idea was to use this it isn't solid enough at room temperature. Secondly I chucked in some left over herb butter that was 1: too soft because of the olive oil added and 2: green, which in turn went a non-pretty brown. 3: next time invest in a bit of sel-rose. Not bad for a freeby mind and it tastes incredible.