Here is a quick and easy recipe for Chicken Liver Pate. Great as an appetizer for your guests or perhaps just a nice little snack all by yourself. It is based on the classic French recipe but with a little twist! As usual, the key is to do your prep first. This makes it much quicker and less stress.
I used a food processor but a blender works just as well. Just make sure that it is cooled down before you turn it on. Otherwise you will be looking at a huge mess! I like to serve this on toasted baguettes but goes great with your choice of crackers as well. For toppings… With my pork liver pate I like bacon, mushrooms and pickled red beets. Very Danish. But for this one I prefer just jam or even a small pickle. Finally, when weighing out the livers please do so after trimming off the veins. Hope you enjoy this as much I do.
Ingredients: Chicken Liver Pate
Ingredients
- 500 gr. chicken liver
- 85 gr. brandy
- 130 gr. heavy cream
- 2 bays leaves
- 170 gr. unsalted butter (preference)
- 60 gr. butter for topping
- 1 large clove fine chopped garlic
- bundle of thyme ( see video )
- 1 tsp. coriander seeds.
- 1 tsp. black pepper corns
- 190 gr. chopped onion
- 2 cloves
- 6 drops chipotle Tabasco sauce
- salt to taste
Directions for Chicken Liver Pate
Directions
- Chop onions
- Grind coriander, black peppers and cloves.
- Fine chop thyme.
- Remove veins from livers and cut into smaller pieces.
- cube butter and set aside.
- Melt one third of the butter in a medium heat pan.
- Saute onions until translucent. Add garlic after, saute for 2 more minutes.
- Add ground spices, 2/3 thyme and bay leaves. Add brandy.
- Add liver and saute until just pink.
- Add another third butter.
- Add heavy cream and tobasco.
- Remove bay leaves.
- Place in food processor add remaining butter and blend on high until you have desired texture. ( I prefer fine )
- Pour into ramekins and place in fridge for 30 minute to an hour.
- Clarify butter and let cool a bit but not so it sets.
- Remove pate from fridge and place the remaining thyme on top of the pate.
- Carefully ladle the melted butter on top of the pate.
- Place in fridge and let set over night.
- Serve!
Based on 3 Review(s)