Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken liver pâté. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Chicken Liver Pâté is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Chicken Liver Pâté is something that I’ve loved my entire life.
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. 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.
To begin with this particular recipe, we must prepare a few components. You can have chicken liver pâté using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken Liver Pâté:
- Prepare 12 tablespoons (1.5 sticks) unsalted butter, cut into cubes
- Take 2 large shallots, peeled and finely chopped (3/4 to 1 cup)
- Get 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)
- Make ready 1/3 cup dry vermouth (you can also use red or white wine, Port, or Madeira, depending on which flavor you prefer)
- Take 1 teaspoon kosher salt to start
- Get 1/2 teaspoon black pepper
Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture. 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. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich.
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! :)
Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich. 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. 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.
So that is going to wrap it up for this special food chicken liver pâté recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!