Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken liver pate. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken liver pate is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chicken liver pate is something which I’ve loved my entire life. They are fine and they look wonderful.
Creamy, buttery chicken liver pâté—it's the stuff you order at the all-organic, farm-to-table establishment in the trendiest neighborhood in town. Easy chicken liver pâté with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers. Chicken liver pâté—looks atrocious, tastes great!
To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken liver pate using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chicken liver pate:
- Make ready 500 grams chicken livers
- Take 125 grams butter
- Get 1 onion
- Get 2 tbsp chopped garlic
- Make ready 1/2 tsp chopped chilli
- Take 1/4 cup sweet red wine OR marsala OR sherry
To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody. 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 spread.
Steps to make Chicken liver pate:
- Fry the chopped onion, garlic and chilli in a little bit of butter until glazed.
- Add the chicken livers and cook until done. Add the sweet wine (replace with water with a dash of vinegar if you don't want to (or can't) use alcohol).
- Take the chicken livers off the heat and put the butter in. Add salt and pepper to taste.
- When the butter has melted liquidise the livers until smooth.
- Place in a terrine and place in the fridge until it has set.
- Serve with provita biscuits or plain crackers.
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. 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. Reviews for: Photos of Chicken Liver Pate. Note: For those who dislike the taste, pâté is an excellent way to consume "hidden".
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