Mom’s Chicken Liver Pâté. Season pâté to taste with freshly ground pepper. This is a nice, simple, straightforward recipe for chicken liver paté which you can adapt to your own tastes. This is not Gwyneth Paltrow's "go-to nosh" after a detoxing, beachside pilates sesh'.
Place the chicken liver mixture in the food processor with the onion and apple. Add cream and process until very smooth. Turn mixture into bowl and refrigerate until cool. You can have Mom’s Chicken Liver Pâté using 11 ingredients and 6 steps. Here is how you cook that.
Ingredients of Mom’s Chicken Liver Pâté
- You need 400 g of chicken livers trimmed & cleaned.
- You need 1 of large onion chopped.
- You need 3 cloves of garlic crushed.
- You need 40 g of butter.
- It’s 7.5 ml of mixed herbs.
- It’s 2 of bay leaves.
- You need 5 ml of fresh thyme or sprig of fresh thyme.
- You need 7.5 ml of fresh chopped parsley.
- It’s of Salt and black pepper.
- You need 40 ml of brandy.
- You need 150 g of butter to blend.
Chicken Liver Pâté + The Zenbelly Cookbook — The Curious Coconut. Pâté is a fantastic way to include liver in your diet, especially if you are squeamish about the idea of eating liver in the first place. This decadent recipe comes to the blog courtesy of Simone of Zenbelly and is from her. Chicken liver pâté doesn't enjoy the popularity it had when Julia Child was queen, but this elegant yet economical hors d'oeuvre is due for a comeback.
Mom’s Chicken Liver Pâté step by step
- Place all ingredients expect brandy and 150g butter into a thick bottomed pan..
- Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally..
- Cool and remove bay leaf..
- Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth..
- Portion into ramekins and refrigerate overnight to set..
- Serve with your favourite crackers, bread or melba toast and chutney!.
My mom loves liver, which means I grew up hating it — the smell, the texture, the bitter iron taste — though the affordable price of even fancy free-range. Pâté is one of my favorite ways to incorporate organ meat into my diet. I love to spread it on cucumber slices or celery. Unlike some other organ meat sausages and spreads, pâté does still taste a little like liver (the flavor is muted but it's still there). If you use a mild-flavored liver like chicken liver or calf's.