Recipe: Yummy Chicken Liver Pate

Chicken Liver Pate. Easy chicken liver pâté with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers. Chicken liver pâté—looks atrocious, tastes great! Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers.

Jacques Pépin's chicken liver pâté recipe is surprisingly simple. Butter and Cognac lend the spread a rich Review Body: This is possibly the best chicken liver pate I've had, and I've tried a lot of recipes. Chicken Liver Pâté is a luxuriously rich and deeply nourishing addition to any dinner table. You can cook Chicken Liver Pate using 11 ingredients and 11 steps. Here is how you cook that.

Ingredients of Chicken Liver Pate

1. You need 2 tbsp of unflavored gelatin.
2. You need 1 cup of tomato, beef or chicken bouillon, cold.
3. Prepare 6 tbsp of butter.
4. Prepare 1 lb of chicken livers.
5. Prepare 3 tbsp of minced onion.
6. Prepare 1 tbsp of Dijon mustard.
7. You need 1/2 tsp of allspice.
8. Prepare 1/2 tsp of garlic powder.
9. It's 1/2 tsp of pepper.
10. Prepare 1/4 cup of Madeira.
11. You need 1/2 cup of whipping cream.

Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. The Hairy Bikers serve up this creamy chicken liver pâté as part of an Eastern European smorgasboard, it also makes wonderful party food or a tasty starter if you have friends over for dinner. Reviews for: Photos of Chicken Liver Pate. Learn how to make a Chicken Liver Pâté Recipe.

Chicken Liver Pate step by step

1. dissolve gelatin in bouillon; bring to a boil and remove from heat.
2. pour half the liquid into a loaf pan and chill.
3. decorate chilled aspic; if desired.
4. melt butter in a sauce pan.
5. add the chicken livers and onion; saute for 7 minutes.
6. pour into a food processor.
7. add the remaining broth and balance off the ingredients.
8. precess until very smooth.
9. ladle mixture into the loaf pan and refrigerate, covered with plastic wrap, for 6-8 hours.
10. unmold by quickly dipping the pan into hot water and by running a spatula around the sides. serve.
11. ENJOY.

This chicken liver pate recipe is a perfect cold appetizer to spread on a French baguette and to share with. 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. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. 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.