Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chicken liver pâté. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Learn how to make a Chicken Liver Pâté Recipe. This chicken liver pate recipe is a perfect cold appetizer to spread on a French baguette and to share with. Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices.
Chicken liver pâté is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Chicken liver pâté is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook chicken liver pâté using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken liver pâté:
- Get 500 g chicken liver
- Get 150 g unsmoked back bacon
- Take 1 white onion
- Get 2 cloves garlic
- Take Sprig Thyme
- Get 250 g unsalted butter
- Prepare Extra virgin olive oil
- Take Salt
- Make ready Ground black pepper
- Take 50 ml brandy
- Take 50 ml port
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.
Instructions to make Chicken liver pâté:
- 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.
- 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.
- On a low heat just melt the butter. If it overheats it will split and it will be spoilt.
- 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.
- Serve with Melba toast/ crackers with choice of chutney.
Butter and brandy makes this classic pâté rich and creamy. My family kicks off every Christmas Eve with my sister's chicken liver pâté, setting upon it like savages, schmearing the. 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. 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.
So that’s going to wrap this up with this exceptional food chicken liver pâté recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
