Mom’s Chicken Liver Pâté
Mom’s Chicken Liver Pâté

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, mom’s chicken liver pâté. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Mom’s Chicken Liver Pâté is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Mom’s Chicken Liver Pâté is something that I’ve loved my whole life.

It will require a food processor but besides that, minimal slicing and frying is involved. Many Thanks to suncakemom for the inviting chicken liver pate recipe. Trim the liver by removing the white connective tissues and possible bile spots if any.

To get started with this particular recipe, we have to first prepare a few components. You can cook mom’s chicken liver pâté using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mom’s Chicken Liver Pâté:
  1. Take 400 g chicken livers trimmed & cleaned
  2. Get 1 large onion chopped
  3. Prepare 3 cloves garlic crushed
  4. Make ready 40 g butter
  5. Take 7.5 ml mixed herbs
  6. Take 2 bay leaves
  7. Make ready 5 ml fresh thyme or sprig of fresh thyme
  8. Take 7.5 ml fresh chopped parsley
  9. Get Salt and black pepper
  10. Make ready 40 ml brandy
  11. Make ready 150 g butter to blend

I think the flavor tastes best the following day anyhow, but if you really are an overachiever, it can be frozen too. Simply portion it into appropriate sizes for future use and place in a freezer-safe container. Jacques Pépin's chicken liver pâté recipe is surprisingly simple. Strain chicken liver mousse through a fine mesh sieve, using a spatula to push mousse through sieve.

Instructions to make Mom’s Chicken Liver Pâté:
  1. Place all ingredients expect brandy and 150g butter into a thick bottomed pan.
  2. Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally.
  3. Cool and remove bay leaf.
  4. Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth.
  5. Portion into ramekins and refrigerate overnight to set.
  6. Serve with your favourite crackers, bread or melba toast and chutney!

Transfer to a jars and top each with a sprig of fresh thyme. Be the first to rate and review this recipe. This delicious homemade Black Garlic Chicken Liver Pate is like no pate you've ever tasted. It is incredibly moreish and has proven to be a fantastic crowd pleaser every time I make it. Chicken Liver Pate - Chilli and White Truffle Oil (optional) How to make the chicken liver pate recipe.

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