Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken liver pâté. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. And unlike so many of the pâtés we make that require a weighted terrine in a water bath, this one is easy to make. Learn how to make a Chicken Liver Pâté Recipe.
Chicken Liver Pâté is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Chicken Liver Pâté is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken liver pâté using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Liver Pâté:
- Prepare 12 tablespoons (1.5 sticks) unsalted butter, cut into cubes
- Get 2 large shallots, peeled and finely chopped (3/4 to 1 cup)
- Prepare 1 pound fresh chicken livers, trimmed of fat and connective tissue
- Make ready 2 teaspoons dried thyme or 1 Tablespoon of fresh thyme that's been chopped (lavender and parsley are also great additions - or even dried Herbes de Provence)
- Take 1/3 cup dry vermouth (you can also use red or white wine, Port, or Madeira, depending on which flavor you prefer)
- Take 1 teaspoon kosher salt to start
- Take 1/2 teaspoon black pepper
Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture. Chicken Liver Pâté is a luxuriously rich and deeply nourishing addition to any dinner table. Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. A Chicken Liver Pâté (aka chopped liver recipe) passed down through generations.
Steps to make Chicken Liver Pâté:
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sweat them for 4 to 5 minutes…
- Just until they're all translucent. You don't want them to brown. Then add thyme, stir it in, and let it bloom in the hot butter for a minute or so.
- Add vermouth, turn heat to high, and let it reduce by about half.
- Then add chicken livers and gently toss them in the sauce.
- Add salt and pepper, then let livers cook, occasionally gently stirring and folding to make sure all sides get cooked, just until the livers are lightly browned on the outside, but still tender and pink on the inside.
- Let livers cool for 15 minutes or so before putting them in a food processor or blender (along with all of the sauce) and puree until smooth.
- Add remainder of the butter (8 Tablespoons) and blend again until completely smooth. Adjust seasoning if needed and blend a few more seconds.
- Transfer the pâté into a lidded container, give the bottom a few gentle taps on the counter to pack it, then cover entire surface with plastic wrap or wax paper, put lid on container, and refrigerate until firm. (At least two hours.) - - The pâté should keep at least 5 to 7 days well refrigerated.
- Serve with baguette, toast, or crackers, and enjoy! :)
This is Jack and I am sharing the story behind today's recipe for Chicken Liver Pâté. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich. Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads. You can also exercise a pastry chief inner self and arrange pate flowers using pastry bag. Reviews for: Photos of Chicken Liver Pate.
So that is going to wrap this up with this exceptional food chicken liver pâté recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
