Chicken liver pate
Chicken liver pate

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken liver pate. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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. Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers.

Chicken liver pate is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Chicken liver pate is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have chicken liver pate using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Chicken liver pate:
  1. Get 225 g butter (divided in half)
  2. Take 2 small onions
  3. Take 1 tart apple (peeled and cored)
  4. Make ready 450 g chicken livers
  5. Get 60 ml brandy
  6. Take 1 tsp lemon juice
  7. Take 2 tbsp double cream
  8. Prepare 1 1/2 tsp salt
  9. Get 1/4 tsp pepper

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. 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.

Instructions to make Chicken liver pate:
  1. Coarsely chop onion and apple in food processor. Melt 30g butter in a pan and fry onion and apple until softened then return to the food processor
  2. Wash chicken livers, at dry and cut and trim as needed. Melt 50g of butter in pan and fry livers until until browned and just cold inside Add brandy lower heat and carefully light cook until flame goes out.Add to food processor and blitz with onion, apple and double cream.
  3. Refrigerate until cool. Add 110g butter to food processor along with 1/3 mixture and blur 5 seconds repeat 2 more times then add salt pepper and lemon juice to taste
  4. Spoon into ramekins and seal with remaining melted butter refrigerate for a further hour

Then spoon your chicken liver pate into a dish and spread it out evenly. Before you dive in, chill your pate in the refrigerator for. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody. 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, denser than Child and Blanc's. A Chicken Liver Pâté (aka chopped liver recipe) passed down through generations.

So that is going to wrap it up for this special food chicken liver pate recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!