Chicken liver pate. This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper.
You can have Chicken liver pate using 6 ingredients and 6 steps. Here is how you cook that.
Ingredients of Chicken liver pate
- You need 500 grams of chicken livers.
- Prepare 125 grams of butter.
- You need 1 of onion.
- Prepare 2 tbsp of chopped garlic.
- You need 1/2 tsp of chopped chilli.
- It’s 1/4 cup of sweet red wine OR marsala OR sherry.
Season livers with salt and pepper and add to skillet. Add lemon juice, salt, and pepper and blend well. Pate is rich in flavor and may even be described as gamey, so it works best when it's spread on a gluten-free crostini or sourdough bread. Melt butter in heavy sillet over medium heat.
Chicken liver pate step by step
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..
The only real barrier to creating a great pâté at home is the slightly gory process of cleaning a liver. It involves getting close to your food in a way that other parts of the chicken don't. My pâté tasting panel complain that Delia's chicken liver pâté is "a bit oily", although it's set solid: the winner, texture-wise is Merrony's pâté, which is smooth and creamy, denser than Child. Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer. Chill until firm; shape into a log and roll in parsley if desired.
