Chicken Liver Pate


This pâté is delicious served on slices of baguette bread accompanied by pickles. It can be prepared in advance and frozen.

Suggested accompaniements : Baguette bread, pickles, Dijon mustard.

Servings: yield about 2 1/2 cups (625 ml )

Prep Time30 minsCook Time10 minsTotal Time40 mins

 1 large clove of garlic
 1 pound (500 g) grain-fed chicken liver
  3 tablespoons ( 42 g) semi salted butter
 half a pound (225 g) of semi salted butter, in 4 pieces
 1 teaspoon (5 ml) of salt
 1/4 teaspoon (1 ml) freshly ground pepper
 1/2 teaspoon (2 ml) ground allspice
 1 tablespoons (15 ml) of dry sherry , brandy or cognac (optional)

1

In a small saucepan, over low heat, put the garlic, cover with water and cook 10 Minutes. Remove garlic from water and reserve.

2

In the meantime: using a small paring knife remove the membranes and small vessels from the livers.

3

In a large skillet, over medium heat, melt the first amount of butter until foamy and cook the livers until brown on the outside and pink on the inside; I use a small knife to check the cooking of each piece. The livers should not touch each other while cooking.

4

In the bowl of the food processor, put the garlic, livers and remaining ingredients. Mix 1 minute to get a silky puree. Stop and scrape the bowl once or twice while proceeding.

5

Pour pate in a large serving bowl or in small ramekins and refrigerate for 4 to 24 hours. Take out of the refrigerator 30 minutes before serving.

Ingredients

 1 large clove of garlic
 1 pound (500 g) grain-fed chicken liver
  3 tablespoons ( 42 g) semi salted butter
 half a pound (225 g) of semi salted butter, in 4 pieces
 1 teaspoon (5 ml) of salt
 1/4 teaspoon (1 ml) freshly ground pepper
 1/2 teaspoon (2 ml) ground allspice
 1 tablespoons (15 ml) of dry sherry , brandy or cognac (optional)

Directions

1

In a small saucepan, over low heat, put the garlic, cover with water and cook 10 Minutes. Remove garlic from water and reserve.

2

In the meantime: using a small paring knife remove the membranes and small vessels from the livers.

3

In a large skillet, over medium heat, melt the first amount of butter until foamy and cook the livers until brown on the outside and pink on the inside; I use a small knife to check the cooking of each piece. The livers should not touch each other while cooking.

4

In the bowl of the food processor, put the garlic, livers and remaining ingredients. Mix 1 minute to get a silky puree. Stop and scrape the bowl once or twice while proceeding.

5

Pour pate in a large serving bowl or in small ramekins and refrigerate for 4 to 24 hours. Take out of the refrigerator 30 minutes before serving.

Chicken Liver Pate

 

 

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