Chicken liver pâté
Chicken liver pâté

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chicken liver pâté. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread.

Chicken liver pâté is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chicken liver pâté is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook chicken liver pâté using 11 ingredients and 5 steps. Here is how you cook that.

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

Season livers with salt and pepper and add to skillet. Add all ingredients to a food processor and blend until smooth. Spread liver pate into a dish and top with melted butter. Add lemon juice, salt, and pepper and blend well.

Instructions 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.

Spread liver pate into a dish and top with melted butter. Add lemon juice, salt, and pepper and blend well. Cover with another layer of plastic wrap, pressing wrap to touch the top of the pate. When ready to serve, take the pate from the refrigerator and remove plastic wrap covering. Melt butter in heavy sillet over medium heat.

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