Chicken Liver Pâté Recipe
Ingredients:
- Chicken liver – 600 g, cleaned and trimmed
- Onion – 1 medium, finely chopped
- Carrot – 1 medium, finely grated
- Garlic – 3 cloves, minced
- Butter – 100 g, plus extra for sautéing and topping
- Salt – to taste
- Spices – to taste (e.g., thyme, black pepper, bay leaves)
Instructions:
- Prep the Liver:
- Rinse the chicken livers and pat them dry. Remove any connective tissues if present.
- Cook the Vegetables:
- In a pan, melt a knob of butter. Add the onion and carrot, and cook over medium heat until softened. Add the garlic for the last minute, ensuring it doesn’t burn.
- Cook the Liver:
- Add the chicken livers to the pan with the vegetables. Cook until the livers are browned on the outside but still slightly pink inside.
- Blend:
- Transfer the cooked liver and vegetables to a food processor. Add 100 g of butter, salt, and your preferred spices.
- Blend until smooth. For an even finer texture, you can push the mixture through a sieve after blending.
- Chill:
- Transfer the pâté to a serving bowl or individual ramekins. Flatten the top with a spatula.
- Melt a small amount of butter and pour a thin layer over the top of the pâté to seal it. This will keep it moist and fresh.
- Refrigerate:
- Cover and refrigerate the pâté for a few hours or overnight to allow the flavors to meld and the pâté to firm up.
- Serve:
- Serve the pâté chilled, with toast or crusty bread and accompaniments like pickles or cranberries, as shown in the photo.
Enjoy this velvety pâté as an appetizer or a part of an elegant charcuterie board. It’s a true gourmet delight that’s bound to impress your guests!
