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Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. 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.
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Alright, don’t linger, let’s course of action this chicken liver pâté formula with 11 materials which are definitely easy to acquire, and we have to process them at the very least through 5 measures. You should invest a while on this, so the resulting food could be perfect.
Ingredients requirements - Chicken liver pâté:
- Make ready 500 g for chicken liver
- Prepare 150 g for unsmoked back bacon
- You need 1 white onion
- Prepare 2 cloves garlic
- Provide Sprig Thyme
- Give 250 g for unsalted butter
- Prepare Extra virgin olive oil
- You need Salt
- Need for Ground black pepper
- Provide 50 ml for brandy
- Make ready 50 ml for port
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. 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.
Chicken liver pâté steps:
- 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.
A Chicken Liver Pâté (aka chopped liver recipe) passed down through generations. This is Jack and I am sharing the story behind today's recipe for Chicken Liver Pâté. Then spoon your chicken liver pate into a dish and spread it out evenly. Before you dive in, chill your pate in the refrigerator for. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich.
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