Chicken Liver Pates

Chicken Liver Pates Recipe

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About Chicken Liver Pates Recipe:

Chicken liver pate is considered to be one of the retro classic recipes. The recipe was popular for a while, however, it became less popular in view of time. ‘Pate de fois de vollaille,’ as popularly known in French, it is a traditional spread in France.

Chicken liver has a mild flavour, cooks quickly and ends up being blended into a smooth paste, especially with the help of some butter. It is best served with some nice crusty bread or crackers, paired with a glass of wine.

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  • 50 mins
  • 6 Ingredients
Ingredients
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Ingredients for Chicken Liver Pates Recipe

  • 28.13 g Chicken liver
  • 0.13 Nos Shallots
  • 0.13 Nos Garlic cloves
  • 0.31 Tbsp butter soft
  • 0.03 Nos Thyme
  • 1/4 Tbsp Brandy
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Chicken Liver Pates Recipe

Method

STEP 01

Clean the chicken liver and keep it aside.

STEP 02

In a frying pan add butter on medium flame and add finely chopped shallot. Stir for a minute and then add chopped garlic.

STEP 03

Add the onions and fry until it becomes translucent. Now add the liver and thyme. Cook for some time until lightly cooked on the outside but still pink in the middle.

STEP 04

Add the brandy and cook till the brandy evaporates off the alcohol and reduces. It will become almost syrup-like after a minute or so. Then remove it from heat.

STEP 05

Scrape the items from the pan into a food processor and add butter. Blend the mixture into a smooth paste. If you want an extra-smooth paste, pass it through a fine mesh sieve.

STEP 06

Transfer the pate to small ramekins/bowls and flatten the top. If you don’t want to top it with butter, put cling wrap/ film over the top of the pate, pressing it on the surface, ideally then covering it with a lid. Refrigerate and use within a day or two and freeze until needed.

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