Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, chicken liver pâté. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken Liver Pâté is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Chicken Liver Pâté is something that I have loved my whole life. They are nice and they look wonderful.
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.
To begin with this 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:
- Get 12 tablespoons (1.5 sticks) unsalted butter, cut into cubes
- Take 2 large shallots, peeled and finely chopped (3/4 to 1 cup)
- Make ready 1 pound fresh chicken livers, trimmed of fat and connective tissue
- Prepare 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)
- Prepare 1 teaspoon kosher salt to start
- Take 1/2 teaspoon black pepper
You can also exercise a pastry chief inner self and arrange pate flowers using pastry bag. A core concept in charcuterie, the pâté takes many forms. Some are made of regular meat, the lean and the fat in specific proportion, and then fully cooked. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody.
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! :)
Then spoon your chicken liver pate into a dish and spread it out evenly. Before you dive in, chill your pate in the refrigerator for. This pâté is unlike any store-bought pâté you've tried—it's rich but mild, with a dense, ultra-smooth texture. A Chicken Liver Pâté (aka Chopped Liver recipe) passed down through generations. Yes, it's chicken liver "spread." It isn't pate or mousse or even pretending to be, just its less fancy country.
So that’s going to wrap it up for this special food chicken liver pâté recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
