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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. Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers.
Chicken liver pate is one of the most favored of current trending foods in the world. It's enjoyed by millions every day. It's simple, it's fast, it tastes yummy. Chicken liver pate is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have chicken liver pate using 6 ingredients and 6 steps. Here is how you cook that.
Ingredients needed to serve Chicken liver pate:
- 500 grams chicken livers
- 125 grams butter
- 1 onion
- 2 tbsp chopped garlic
- 1/2 tsp chopped chilli
- 1/4 cup sweet red wine OR marsala OR sherry
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody. Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads. Chicken Liver Pâté is a luxuriously rich and deeply nourishing addition to any dinner table.
Instructions to cook Chicken liver pate:
- Fry the chopped onion, garlic and chilli in a little bit of butter until glazed.
- Add the chicken livers and cook until done. Add the sweet wine (replace with water with a dash of vinegar if you don't want to (or can't) use alcohol).
- Take the chicken livers off the heat and put the butter in. Add salt and pepper to taste.
- When the butter has melted liquidise the livers until smooth.
- Place in a terrine and place in the fridge until it has set.
- Serve with provita biscuits or plain crackers.
Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. 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. Inexpensive, luxurious and dangerously easy, why does pâté seem to have gone out of fashion in this time of recession? A Chicken Liver Pâté (aka chopped liver recipe) passed down through generations.
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