Chicken Liver Pâté
Chicken Liver Pâté

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken liver pâté. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken Liver Pâté is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Chicken Liver Pâté is something which I’ve loved my entire life.

Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Learn how to make a Chicken Liver Pâté Recipe. This chicken liver pate recipe is a perfect cold appetizer to spread on a French baguette and to share with.

To begin with this particular recipe, we must prepare a few components. You can cook chicken liver pâté using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Liver Pâté:
  1. Get 12 tablespoons (1.5 sticks) unsalted butter, cut into cubes
  2. Get 2 large shallots, peeled and finely chopped (3/4 to 1 cup)
  3. Take 1 pound fresh chicken livers, trimmed of fat and connective tissue
  4. Make ready 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)
  5. Take 1/3 cup dry vermouth (you can also use red or white wine, Port, or Madeira, depending on which flavor you prefer)
  6. Make ready 1 teaspoon kosher salt to start
  7. 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:
  1. 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…
  2. 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.
  3. Add vermouth, turn heat to high, and let it reduce by about half.
  4. Then add chicken livers and gently toss them in the sauce.
  5. 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.
  6. 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.
  7. Add remainder of the butter (8 Tablespoons) and blend again until completely smooth. Adjust seasoning if needed and blend a few more seconds.
  8. 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.
  9. 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. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich. Inexpensive, luxurious and dangerously easy, why does pâté seem to have gone out of fashion in this time of recession? Chicken liver pâté doesn't enjoy the popularity it had when Julia Child was queen, but this elegant yet economical hors d'oeuvre is due for a comeback.

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