French Chicken liver pate

by Kayla Magazine
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Chicken liver pate

Chicken liver pate is a delicacy that every chef knows. It pairs well with sweet berry or fruit sauces, marmalade, walnuts and spices (allspice, fennel, cinnamon, cloves, basil, rosemary, thyme, marjoram). The French prepare pates with truffles, various spices, wine and veal.

Did you know the French eat four times more butter than Americans? The French use butter everywhere: they spread it on bread, fry meat and fish in it, add it to stews, use it to bake cakes, make sauces and creams. They mix butter with salt and herbs. By the way, it is said that the Normandy region makes the best butter.

It’s best to taste chicken liver pate at the beginning of a gourmet dinner, when taste receptors are most active.

Today’s recipe: Chicken Liver Pate – Buttery, gourmet flavor. Ready?

Chicken Liver Pate

Ingredients

½ cup (110 g) butter + 3 tablespoons (50g) for top layer

1 onion

2 tablespoons of dry white wine

1 clove of garlic

9 oz (250) g free-range chicken liver

1 twig of thyme

1/2 teaspoon salt

1 apple

1/4 teaspoon ground black pepper

2 tablespoons cream

1 tablespoon of lime juice

 a pich of crispy fried onions

3,5 oz (100 g) dried cranberry and raisin mixture if you want an even more gourmet pate version (not required) + non-alcoholic rum to soak cranberries

Instructions

Peel and roughly chop the onion. Peel and finely slice the garlic.

Place raisins and cranberries in a bowl. Pour in non-alcoholic rum, keep it warm. You can skip this step if you don’t have dried berries.

Melt the butter in a sauce pan over a medium heat, add the onion and fry for 5 minutes. Then add the garlic and cook for a further 3 minutes or until softened.

Add thyme leaves (without the stem) and cook everything for a few more minutes. Finely chop the apple and add it to the pot with the white wine. Mix everything well with a wooden spoon and fry for another three minutes. Remove the pot from the heat and allow the mixture to cool until lukewarm.

Trim away any sinew from the chicken liver. Season with salt and pepper. Melt three tablespoons of butter and add the liver to a small non-stick frying pan over a medium-high heat. Fry until the liver is nicely golden and cooked.

Transfer the liver to the onions pot once it’s ready, add the cream. Blend everything with a hand blender until smooth. Add the rest of the butter, wait until it melts and blend everything. Once it’s done, add lemon juice, salt, and pepper.

Then add rum-soaked cranberries and raisins, mix. Place the pate mass in an airtight container. Pour melted butter on top if you want it to last longer. You can sprinkle some crispy fried onions on the butter top. The butter topped chicken liver pate can be kept in the fridge for up to six days. Alternatively freeze it for up to three months.

I serve it with toasted bread and caramelized onions.

Tips

  • Before serving, let chicken liver pate sit at room temperature for about 20 minutes.
  • The chicken liver pate will be creamier if you rub it through a sieve.
  • If the consistency looks too thick, you can add little more cream.

Here are some kitchen tools you might need:

  • Multi-Speed Immersion Hand Blender
  • Sauce pan
  • Pan
  • Chef knife
  • Strainer
  • Wooden cooking spoon

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Chicken liver pate

French Chicken liver pate

Prep Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

½ cup (110 g) butter + 3 tablespoons (50g) for top layer

1 onion

2 tablespoons of dry white wine

1 clove of garlic

9 oz (250) g free-range chicken liver

1 twig of thyme

1/2 teaspoon salt

1 apple

1/4 teaspoon ground black pepper

2 tablespoons cream

1 tablespoon of lime juice

 a pich of crispy fried onions

3,5 oz (100 g) dried cranberry and raisin mixture if you want an even more gourmet pate version (not required) + non-alcoholic rum to soak cranberries

Instructions

Peel and roughly chop the onion. Peel and finely slice the garlic.

Place raisins and cranberries in a bowl. Pour in non-alcoholic rum, keep it warm. You can skip this step if you don't have dried berries.

Melt the butter in a pot over a medium heat, add the onion and fry for 5 minutes. Then add the garlic and cook for a further 3 minutes or until softened.

Add thyme leaves (without the stem) and cook everything for a few more minutes. Finely chop the apple and add it to the pot with the white wine. Mix everything well with a wooden spoon and fry for another three minutes. Remove the pot from the heat and allow the mixture to cool until lukewarm.

Trim away any sinew from the chicken liver. Season with salt and pepper. Melt three tablespoons of butter and add the liver to a small non-stick frying pan over a medium-high heat. Fry until the liver is nicely golden and cooked.

Transfer the liver to the onions pot once it's ready, add the cream. Blend everything with a hand blender until smooth. Add the rest of the butter, wait until it melts and blend everything. Once it's done, add lemon juice, salt, and pepper.

Then add rum-soaked cranberries and raisins, mix. Place the pate mass in an airtight container. Pour melted butter on top if you want it to last longer. You can sprinkle some crispy fried onions on the butter top. The butter topped chicken liver pate can be kept in the fridge for up to six days. Alternatively freeze it for up to three months.

Notes

Before serving, let chicken liver pate sit at room temperature for about 20 minutes. The chicken liver pate will be creamier if you rub it through a sieve. If the consistency looks too thick, you can add little more cream. 

Tried this recipe?
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