Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chicken liver pâté. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really 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 meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Chicken liver pâté is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. 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
- Take 150 g unsmoked back bacon
- Take 1 white onion
- Take 2 cloves garlic
- Make ready Sprig Thyme
- Take 250 g unsalted butter
- Prepare Extra virgin olive oil
- Prepare Salt
- Take Ground black pepper
- Get 50 ml brandy
- Prepare 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.
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