Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken liver pâté. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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. Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices.
Chicken liver pâté is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Chicken liver pâté is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken liver pâté using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken liver pâté:
- Prepare chicken liver
- Take unsmoked back bacon
- Take white onion
- Prepare garlic
- Prepare Thyme
- Make ready unsalted butter
- Make ready Extra virgin olive oil
- Make ready Salt
- Make ready Ground black pepper
- Get brandy
- Make ready port
Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. 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. Reviews for: Photos of Chicken Liver Pate.
Instructions to make Chicken liver pâté:
- Fry diced bacon, onion and garlic with sprig of thyme until golden brown. Remove the sprig of thyme and keep the excess liquid in the pan. Dice this mixture until very fine in a food processor and keep to the side.
- On a medium heat fry the liver with the sprig of thyme in the same pan as before until lightly brown and flambé with the brandy. Once the flames have gone add the port and season well.
- On a low heat just melt the butter. If it overheats it will split and it will be spoilt.
- Blend the liver in a food processor until smooth after removing the thyme. Gradually add half of the liquid butter. Once it is fine add the bacon paste and mix well. Pour the pâté mix into serving dishes and let slightly cool down. Pour the butter over the top and set in the fridge until serving.
- Serve with Melba toast/ crackers with choice of chutney.
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