Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mom’s chicken liver pâté. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Mom’s Chicken Liver Pâté is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Mom’s Chicken Liver Pâté is something which I have loved my entire life.
Be the first to rate and review this recipe. Scoop the chicken liver pate recipe into a serving bowl and add other appetizers like cheese, crackers, pomegranate seeds, olives and almonds. The thought of eating liver may not be so appealing to you, but that's because you've never tried my chicken liver pate. It's quick and easy, and it really tastes amazing, especially when you pair it with a gluten-free crostini, sourdough bread, cucumber slices or even fermented vegetables.
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 cook that.
The ingredients needed to make Mom’s Chicken Liver Pâté:
- Get 400 g chicken livers trimmed & cleaned
- Make ready 1 large onion chopped
- Take 3 cloves garlic crushed
- Make ready 40 g butter
- Prepare 7.5 ml mixed herbs
- Take 2 bay leaves
- Take 5 ml fresh thyme or sprig of fresh thyme
- Take 7.5 ml fresh chopped parsley
- Get Salt and black pepper
- Get 40 ml brandy
- Prepare 150 g butter to blend
Chicken liver pate is so popular in Italy and it's what makes the classic Tuscan crostini, char-grilled crusty bread spread with good quality pate. It's often served in bars as an 'aperitivo' with drinks and makes a great antipasto. When I was growing up pate was always brought out at Christmas time and I always loved it. Pâté is generally a type of meat paste with a main ingredient of liver, but you can also find other types including ground meat of pork, beef, or even chicken.
Instructions to make Mom’s Chicken Liver Pâté:
- Place all ingredients expect brandy and 150g butter into a thick bottomed pan.
- Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally.
- Cool and remove bay leaf.
- Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth.
- Portion into ramekins and refrigerate overnight to set.
- Serve with your favourite crackers, bread or melba toast and chutney!
When I was growing up pate was always brought out at Christmas time and I always loved it. Pâté is generally a type of meat paste with a main ingredient of liver, but you can also find other types including ground meat of pork, beef, or even chicken. While there are different types of pâté from all over the world, Vietnamese pâté was introduced by French colonialism and cuisine. 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.
So that’s going to wrap it up with this special food mom’s chicken liver pâté recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
