Chicken liver pâté
Chicken liver pâté

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken liver pâté. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken liver pâté is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Chicken liver pâté is something which I have loved my entire life. They’re nice and they look wonderful.

Jacques Pépin's chicken liver pâté recipe is surprisingly simple. 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 and takes hardly any time.

To begin with this recipe, we have to prepare a few components. You can cook chicken liver pâté using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chicken liver pâté:
  1. Take 500 g chicken liver
  2. Prepare 150 g unsmoked back bacon
  3. Prepare 1 white onion
  4. Make ready 2 cloves garlic
  5. Prepare Sprig Thyme
  6. Prepare 250 g unsalted butter
  7. Take Extra virgin olive oil
  8. Take Salt
  9. Take Ground black pepper
  10. Prepare 50 ml brandy
  11. Prepare 50 ml port

You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours Simply pack the mixture into a bowl or glass jar, cover and refrigerate. Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the chicken livers and cook for three minutes. The livers should be cooked on the.

Instructions to make Chicken liver pâté:
  1. Fry diced bacon, onion and garlic with sprig of thyme until golden brown. Remove the sprig of thyme and keep the excess liquid in the pan. Dice this mixture until very fine in a food processor and keep to the side.
  2. On a medium heat fry the liver with the sprig of thyme in the same pan as before until lightly brown and flambé with the brandy. Once the flames have gone add the port and season well.
  3. On a low heat just melt the butter. If it overheats it will split and it will be spoilt.
  4. Blend the liver in a food processor until smooth after removing the thyme. Gradually add half of the liquid butter. Once it is fine add the bacon paste and mix well. Pour the pâté mix into serving dishes and let slightly cool down. Pour the butter over the top and set in the fridge until serving.
  5. Serve with Melba toast/ crackers with choice of chutney.

Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. This is the perfect Christmas day starter using chicken livers, a wonderful low. My pâté tasting panel complain that Delia's chicken liver pâté is "a bit oily", although it's set solid: the winner, texture-wise is Merrony's pâté, which is smooth and creamy, denser than. We like our chicken liver paté best when it's smeared on hot buttered toast as a dinner party starter - with crispy edges and a chewy middle - or served on a cracker with some cornichons for a tasty picnic recipe. The key to a perfect pâté is a lot of butter so do not be scared of it - it's the secret ingredient to a delicious dish.

So that’s going to wrap it up for this exceptional food chicken liver pâté recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!