Appetizers        12 April 2024        97         0

Chicken Liver Pâté Recipe

Chicken Liver Pâté Recipe

  • 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)
  1. Prep the Liver:
    • Rinse the chicken livers and pat them dry. Remove any connective tissues if present.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Refrigerate:
    • Cover and refrigerate the pâté for a few hours or overnight to allow the flavors to meld and the pâté to firm up.
  7. 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!

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