Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chicken liver pâté. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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 favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Chicken Liver Pâté is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook chicken liver pâté using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken Liver Pâté:
- Get 12 tablespoons (1.5 sticks) unsalted butter, cut into cubes
- Prepare 2 large shallots, peeled and finely chopped (3/4 to 1 cup)
- Prepare 1 pound fresh chicken livers, trimmed of fat and connective tissue
- Take 2 teaspoons dried thyme or 1 Tablespoon of fresh thyme that's been chopped (lavender and parsley are also great additions - or even dried Herbes de Provence)
- Prepare 1/3 cup dry vermouth (you can also use red or white wine, Port, or Madeira, depending on which flavor you prefer)
- Make ready 1 teaspoon kosher salt to start
- Take 1/2 teaspoon black pepper
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.
Steps to make Chicken Liver Pâté:
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sweat them for 4 to 5 minutes…
- Just until they're all translucent. You don't want them to brown. Then add thyme, stir it in, and let it bloom in the hot butter for a minute or so.
- Add vermouth, turn heat to high, and let it reduce by about half.
- Then add chicken livers and gently toss them in the sauce.
- Add salt and pepper, then let livers cook, occasionally gently stirring and folding to make sure all sides get cooked, just until the livers are lightly browned on the outside, but still tender and pink on the inside.
- Let livers cool for 15 minutes or so before putting them in a food processor or blender (along with all of the sauce) and puree until smooth.
- Add remainder of the butter (8 Tablespoons) and blend again until completely smooth. Adjust seasoning if needed and blend a few more seconds.
- Transfer the pâté into a lidded container, give the bottom a few gentle taps on the counter to pack it, then cover entire surface with plastic wrap or wax paper, put lid on container, and refrigerate until firm. (At least two hours.) - - The pâté should keep at least 5 to 7 days well refrigerated.
- Serve with baguette, toast, or crackers, and enjoy! :)
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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