Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken liver pâté. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. 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.
Chicken liver pâté is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. 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 chicken liver pâté using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken liver pâté:
- Take 500 g chicken liver
- Make ready 150 g unsmoked back bacon
- Get 1 white onion
- Make ready 2 cloves garlic
- Get Sprig Thyme
- Make ready 250 g unsalted butter
- Make ready Extra virgin olive oil
- Get Salt
- Prepare Ground black pepper
- Get 50 ml brandy
- Take 50 ml port
This easy chicken liver pâté is made with butter, brandy, shallots, and lots of anticipation. This easy chicken liver pate, as its name implies, couldn't be simpler to toss together. 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.
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.
A Chicken Liver Pâté (aka chopped liver recipe) passed down through generations. This is Jack and I am sharing the story behind today's recipe for Chicken Liver Pâté. Inexpensive, luxurious and dangerously easy, why does pâté seem to have gone out of fashion in this time of recession? How to Make Chicken Liver Pate. Did you know that liver can be considered a superfood?
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