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 have Chicken liver pate using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Chicken liver pate
- You need 225 g of butter (divided in half).
- Prepare 2 of small onions.
- Prepare 1 of tart apple (peeled and cored).
- Prepare 450 g of chicken livers.
- You need 60 ml of brandy.
- Prepare 1 tsp of lemon juice.
- You need 2 tbsp of double cream.
- It's 1 1/2 tsp of salt.
- Prepare 1/4 tsp of 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 step by step
- 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 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.
