Easy To Make Chicken Liver Pate Recipe
Easy Chicken Liver Pate Recipe
Easy Chicken liver Pate recipe
This is a quick and easy pate recipe I use as a chef, I will say traditional not proper way to make liver pate is to cook in a water bath.
But this easy liver pate recipe is made by cooking the livers in a pan on the stove top and blending then chilling and that's the liver pate ready to serve,Sounds Easy? Well it is.
Chicken liver pate is an ideal starter for dinner parties as you can have it made and in your refrigerator ready to serve, Liver pate is great for breakfast on toast or for a light snack on some crackers,
This chicken liver pate will keep for up too two weeks I will ex-plane how this is done in a moment first lets get the liver pate made.
Why make recipes difficult, Some times keeping things simple and using good ingredients is what you need. Quick easy and simple when we have busy lives is what is best and it defiantly dose not mean the pate wont be tasty. It will also keep so you can have for breakfast for the next week or so.
Easy Chicken Liver Pate
Ingredients For My Easy Chicken Liver Pate Recipe
- 1 large onion
- 3 cloves of Garlic
- 1 lb (500g) Fresh chicken livers
- 1.6 floz (50ml) Brandy (Optional)
- 8oz (250g) Butter
- 2 tea spn Chopped fresh thyme
Easy Chicken Liver Pate Recipe
- In a heavy based pan melt about 1/4 of the butter add the diced onions and sweat (fry with out colour) your diced onions for about 3 mins.
- Drain any excess blood from the chicken livers and add the with the crushed garlic to the pan with your frying onions, This is the point to add the optional fresh thyme if you are going to use it.
- Gently fry for 5 min`s now this would be the time to pour in your brandy. CAUTION Remove the pan from the heat before you add the brandy, At this point you can flame your brandy to burn the alcohol off by lighting with a flame stand back when doing it, The flames will only stay light for 10 or 15 seconds. The alcohol will burn off during cooking so flaming the brandy is not necessary.
- Carry on cooking the chicken liver pate mix until the livers are cooked if the ix is a little to dry add a little more of the butter, The best way to tell if the liver is cooked and ready is to break open a thick piece of chicken liver to see if its cooked in the middle, The livers are best a little pink in the middle,
- So when the chicken livers are ready we need to blend the mix in a food processor, This is when we add the butter in pieces to the mix while the food processor is on.
- Once you have added all the butter and you chicken liver pate mix is blended its time to pour in to your small dishes, bowl, or terrine dish, It is best to line your bowl or terrine dish with cling film as this makes it easier to remove once set. NOTE If you like a smooth pate you need to pour your mix through a sieve,
- Ok so now its time to place your pate into the refrigerator to set for about 3 hours.
- After 3 hours the pate should be set and ready to serve, If you want to keep your pate for a week or two you need to seal the top with butter, to do this melt half a block of butter once melted leave to stand for 5mins until the fat separates and floats on top of the while milky substance, Now carefully with a spoon or ladle spoon the fat thats on too your pate and cover it all over to seal it, Once done place back in the fridge and keep cold for two weeks,
Chicken liver pate Cook Time
© 2013 Charlie Cheesman