Chicken liver pate. 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! Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers.
Jacques Pépin's chicken liver pâté recipe is surprisingly simple. Butter and Cognac lend the spread a rich Review Body: This is possibly the best chicken liver pate I've had, and I've tried a lot of recipes. Chicken Liver Pâté is a luxuriously rich and deeply nourishing addition to any dinner table. You can cook Chicken liver pate using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Chicken liver pate
- You need of butter (divided in half).
- Prepare of small onions.
- Prepare of tart apple (peeled and cored).
- Prepare of chicken livers.
- Prepare of brandy.
- You need of lemon juice.
- It’s of double cream.
- You need of salt.
- You need of pepper.
Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. The Hairy Bikers serve up this creamy chicken liver pâté as part of an Eastern European smorgasboard, it also makes wonderful party food or a tasty starter if you have friends over for dinner. Reviews for: Photos of Chicken Liver Pate. Learn how to make a Chicken Liver Pâté Recipe.
Chicken liver pate instructions
- Coarsely chop onion and apple in food processor. Melt 30g butter in a pan and fry onion and apple until softened then return to the food processor.
- Wash chicken livers, at dry and cut and trim as needed. Melt 50g of butter in pan and fry livers until until browned and just cold inside Add brandy lower heat and carefully light cook until flame goes out.Add to food processor and blitz with onion, apple and double cream..
- Refrigerate until cool. Add 110g butter to food processor along with 1/3 mixture and blur 5 seconds repeat 2 more times then add salt pepper and lemon juice to taste.
- Spoon into ramekins and seal with remaining melted butter refrigerate for a further hour.
This chicken liver pate recipe is a perfect cold appetizer to spread on a French baguette and to share with. 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. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. 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.