Chicken liver pâté
Chicken liver pâté

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken liver pâté. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Chicken liver pâté is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Chicken liver pâté is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken liver pâté using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chicken liver pâté:
  1. Take 500 g chicken liver
  2. Prepare 150 g unsmoked back bacon
  3. Prepare 1 white onion
  4. Get 2 cloves garlic
  5. Make ready Sprig Thyme
  6. Take 250 g unsalted butter
  7. Get Extra virgin olive oil
  8. Prepare Salt
  9. Take Ground black pepper
  10. Get 50 ml brandy
  11. Make ready 50 ml port

Find simple and quick chicken liver pate recipes and learn how to make smooth pate for a delicious and elegant dinner party starter. This is a rich and decadent chicken liver pate recipe, which is perfect for special occasions and parties. Method Trim the chicken livers of any stringy sinews, then rinse them and gently pat dry with kitchen paper. Wash the chicken livers, and pat dry.

Instructions to make Chicken liver pâté:
  1. Fry diced bacon, onion and garlic with sprig of thyme until golden brown. Remove the sprig of thyme and keep the excess liquid in the pan. Dice this mixture until very fine in a food processor and keep to the side.
  2. On a medium heat fry the liver with the sprig of thyme in the same pan as before until lightly brown and flambé with the brandy. Once the flames have gone add the port and season well.
  3. On a low heat just melt the butter. If it overheats it will split and it will be spoilt.
  4. Blend the liver in a food processor until smooth after removing the thyme. Gradually add half of the liquid butter. Once it is fine add the bacon paste and mix well. Pour the pâté mix into serving dishes and let slightly cool down. Pour the butter over the top and set in the fridge until serving.
  5. Serve with Melba toast/ crackers with choice of chutney.

Cut in half and trim as needed. Add the chicken livers and cook quickly over high heat, stirring, until browned and just done inside. Add all ingredients to a food processor and blend until smooth. Spread liver pate into a dish and top with melted butter. 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, denser than Child.

So that’s going to wrap it up for this exceptional food chicken liver pâté recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s 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, friends and colleague. Thank you for reading. Go on get cooking!