Chicken Liver Pate Recipe
This silky-smooth chicken liver pate is very simple and easy to make. Just take chicken livers, simmer them with a combination of spices such as garlic, thyme, bay leaf and blend them with butter in a food processor and you are done. Always serve it chilled and it can be used up to 2 months when refrigerated with proper instructions.
Equipment
- Saucepan
- Food Processor
- Knife
- Wooden Spoon
- Ramekins
- Plate
- Plastic Wrap
Ingredients
- ½ pound Chicken Livers
- 2 teaspoons Cognac
- 1 ½ sticks Unsalted Butter
- ½ cup Water
- ½ small Onion (sliced)
- 1 small Garlic Clove
- ¼ teaspoon Thyme Leaves
- 1 Bay Leaf
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Pepper
- 2 slices Toasted Baguette
Instructions
- Combine chicken livers, onion, garlic, bay leaf, 1/2 teaspoon of salt, and thyme in a medium saucepan. Now add water and bring to simmer.
- Cover saucepan, reduce the heat to low and occasionally stir until the livers are just pink or for 3 minutes. Remove from the heat and let them cool for 5 minutes.
- Remove bay leaf and transfer the rest to a food processor and add butter. Grind them until a puree is formed. Now add Cognac, salt, and pepper and grind until completely smooth.
- Now scrape the pate into large ramekins or in cups. Wrap it with a plastic sheet and refrigerate until it becomes firm.
Video
Nutrition
Calories: 103kcal | Carbohydrates: 1g | Protein: 5g | Fat: 8g | Cholesterol: 115mg | Sodium: 78mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 3mg
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