Mom’s Chicken Liver Pâté
Mom’s Chicken Liver Pâté

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mom’s chicken liver pâté. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mom’s Chicken Liver Pâté is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Mom’s Chicken Liver Pâté is something that I have loved my whole life. They are fine and they look fantastic.

Be the first to rate and review this recipe. Use fresh herbs if possible, you can really tell the difference in this recipe, the aromas are amazing! How to make the chicken liver pate recipe.

To get started with this particular recipe, we have to first prepare a few components. You can have mom’s chicken liver pâté using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mom’s Chicken Liver Pâté:
  1. Take 400 g chicken livers trimmed & cleaned
  2. Prepare 1 large onion chopped
  3. Prepare 3 cloves garlic crushed
  4. Prepare 40 g butter
  5. Make ready 7.5 ml mixed herbs
  6. Prepare 2 bay leaves
  7. Get 5 ml fresh thyme or sprig of fresh thyme
  8. Prepare 7.5 ml fresh chopped parsley
  9. Get Salt and black pepper
  10. Make ready 40 ml brandy
  11. Get 150 g butter to blend

Strain chicken liver mousse through a fine mesh sieve, using a spatula to push mousse through sieve. Transfer to a jars and top each with a sprig of fresh thyme. In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and.

Steps to make Mom’s Chicken Liver Pâté:
  1. Place all ingredients expect brandy and 150g butter into a thick bottomed pan.
  2. Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally.
  3. Cool and remove bay leaf.
  4. Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth.
  5. Portion into ramekins and refrigerate overnight to set.
  6. Serve with your favourite crackers, bread or melba toast and chutney!

Jacques Pépin's chicken liver pâté recipe is surprisingly simple. Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture. Remove livers from the fry pan. A few months ago I came across a Bacon-Beef Liver Pâté recipe in The AutoImmune Cookbook. Since I didn't have all the right ingredients on hand, I adapted the recipe and - BIPPITY BOPPITY BOOP! - magic happened.

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