Chicken Liver Pâté. Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Learn how to make a Chicken Liver Pâté Recipe. This chicken liver pate recipe is a perfect cold appetizer to spread on a French baguette and to share with.
This easy chicken liver pâté is made with butter, brandy, shallots, and lots of anticipation. This easy chicken liver pate, as its name implies, couldn't be simpler to toss together. 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. You can cook Chicken Liver Pâté using 7 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Chicken Liver Pâté
- Prepare 12 tablespoons (1.5 sticks) of unsalted butter, cut into cubes.
- Prepare 2 of large shallots, peeled and finely chopped (3/4 to 1 cup).
- You need 1 pound of fresh chicken livers, trimmed of fat and connective tissue.
- It’s 2 teaspoons of 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).
- Prepare 1/3 cup of dry vermouth (you can also use red or white wine, Port, or Madeira, depending on which flavor you prefer).
- It’s 1 teaspoon of kosher salt to start.
- Prepare 1/2 teaspoon of black pepper.
Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. And unlike so many of the pâtés we make that require a weighted terrine in a water bath, this one is easy to make. Chicken Liver Pâté is a luxuriously rich and deeply nourishing addition to any dinner table. Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens.
Chicken Liver Pâté step by step
- 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….
- 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..
- Add vermouth, turn heat to high, and let it reduce by about half..
- Then add chicken livers and gently toss them in the sauce..
- 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..
- 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..
- Add remainder of the butter (8 Tablespoons) and blend again until completely smooth. Adjust seasoning if needed and blend a few more seconds..
- 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..
- Serve with baguette, toast, or crackers, and enjoy! :).
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. This pâté is unlike any store-bought pâté you've tried—it's rich but mild, with a dense, ultra-smooth texture. 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. Chopped liver or chicken liver pate is a Jewish favorite that almost everyone loves.