Chicken Liver Pâté
Chicken Liver Pâté

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken liver pâté. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Jacques Pépin's chicken liver pâté recipe is surprisingly simple. Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture.

Chicken Liver Pâté is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Chicken Liver Pâté is something which I’ve loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Chicken Liver Pâté:
  1. Prepare 12 tablespoons (1.5 sticks) unsalted butter, cut into cubes
  2. Prepare 2 large shallots, peeled and finely chopped (3/4 to 1 cup)
  3. Make ready 1 pound fresh chicken livers, trimmed of fat and connective tissue
  4. Get 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. Make ready 1/3 cup dry vermouth (you can also use red or white wine, Port, or Madeira, depending on which flavor you prefer)
  6. Take 1 teaspoon kosher salt to start
  7. Make ready 1/2 teaspoon black pepper

Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. 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. Add bacon and chicken livers and sauté till opaque. Add herbs and white wine and reduce to just a • Additional melted butter can be drizzled over the top to preserve colour and help to keep the pate.

Instructions 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! :)

There are very few foods with a better nutritional profile than liver, which is sometimes known as nature's multivitamin. Liver is packed full of nutrients like vitamins A to E. A flavoursome Chicken Liver Pâté which is perfect for appetisers, dinner parties and even to use in a Vietnamese Banh Mi. Making Chicken Liver Pâté is easier than you think and it can be ready to. Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads.

So that is going to wrap it up with this special food chicken liver pâté recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!