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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mom’s chicken liver pâté. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

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

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

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

Steps 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.

So that is going to wrap it up with this exceptional food mom’s chicken liver pâté recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!