Chicken liver pâté
Chicken liver pâté

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken liver pâté. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken liver pâté is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Chicken liver pâté is something that I’ve loved my whole life. They are nice and they look fantastic.

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. And unlike so many of the pâtés we make that require a weighted terrine in a water bath, this one is easy to make.

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

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

Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. Jacques Pépin's chicken liver pâté recipe is surprisingly simple. And to think that the general public thinks that liver pâté is to be enjoyed in moderation! Our little secret is that we perfectly know that those pâtés are full of healthy.

Steps 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.

And to think that the general public thinks that liver pâté is to be enjoyed in moderation! Our little secret is that we perfectly know that those pâtés are full of healthy. This chicken liver paté recipe is a French classic - full-of-flavour and perfect for parties, or simply spread on hot buttered toast. Reviews for: Photos of Chicken Liver Pate. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich.

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