Chicken Liver Pate. 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. Creamy, buttery chicken liver pâté—it's the stuff you order at the all-organic, farm-to-table establishment in the trendiest neighborhood in town.
Jacques Pépin's chicken liver pâté recipe is surprisingly simple.
Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture.
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich.
You can cook Chicken Liver Pate using 6 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Chicken Liver Pate
- Prepare 1 lb of Chicken livers.
- It's 1 stick of Butter (no substitutions).
- Prepare 1 medium of Onion, chopped.
- You need 1 large of Clove Garlic, minced.
- Prepare 3 of Hardboiled eggs (fresh).
- It's 1 tsp of each Salt & Pepper.
Reviews for: Photos of Chicken Liver Pate. Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads. You can also exercise a pastry chief inner self and arrange pate flowers using pastry bag. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of.
Chicken Liver Pate instructions
- Bake livers for 30 min. at 350° covered..
- Place butter in 4 cup glass measure. Add onion & garlic. Microwave 2 mins., let stand 1 min., microwave 2 more minutes..
- Pour butter mix into food processor. Puree until smooth, about 30 secs..
- Add cut up eggs, s&p, and cooked livers..
- Puree until smooth about 1 min. Will be slightly grainy..
- Pour into mold or container. Refriderate overnite..
- Serve with pitas and crackers..
This chicken liver paté recipe is a French classic - full-of-flavour and perfect for parties, or simply We like our chicken liver paté best when it's smeared on hot buttered toast as a dinner party starter. 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. 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, denser than Child and Blanc's. How to Make Chicken Liver Pate.
