Chicken Liver Pâté
Chicken Liver Pâté

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken liver pâté. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken Liver Pâté is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Chicken Liver Pâté is something which I have loved my entire life.

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. Easy chicken liver pâté with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Make ready 12 tablespoons (1.5 sticks) unsalted butter, cut into cubes
  2. Make ready 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. Get 1/3 cup dry vermouth (you can also use red or white wine, Port, or Madeira, depending on which flavor you prefer)
  6. Make ready 1 teaspoon kosher salt to start
  7. Take 1/2 teaspoon black pepper

This pâté is unlike any store-bought pâté you've tried—it's rich but mild, with a dense, ultra-smooth texture. 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 and Blanc's. A Chicken Liver Pâté (aka chopped liver recipe) passed down through generations. This is Jack and I am sharing the story behind today's recipe for Chicken Liver Pâté.

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! :)

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. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. Reviews for: Photos of Chicken Liver Pate. A Chicken Liver Pâté (aka Chopped Liver recipe) passed down through generations.

So that is going to wrap this up for this exceptional food chicken liver pâté recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!