Seeking a special, tasty snack that doesn’t require gloves or silver plates to serve? Try chicken liver pate that’s everything we deserve!
Ingredients
- 1lb / 500g Chicken livers (well-trimmed)
- 1 small Onion (thinly sliced)
- 2 clove Garlic(smashed)
- 1 Bay leaf
- ½ teaspoon Thyme leaves
- 1 teaspoon Salt
- ¼ cup Water
- 1 ½ sticks Butter (room temperature, unsalted)
- 2 teaspoons Cognac or Sweet wine (optional)
- Freshly ground pepper to taste
How to make Chicken liver pate
- Trim the liver by removing the white connective tissues and possible bile spots if any.
- Slice the onion, crush the garlic, and black pepper.
- Combine liver, onion, garlic, black pepper, leaf, thyme and salt in a pan.
- Add water.
- Place the lid on and bring it to boil. This should be quick, depending on the amount of liver of course.
- Simmer it until there are almost no pink visible when the liver is cut.
- Remove the basil leaf.
- Scoop everything into a food processor. However, the liquid is precious, mind not to pour everything inside at once. If we have added too much water, our spread could turn to be too soft at the end.
- Add the optional cognac or sweet wine.
- Mix well.
- Add the butter by two spoonfuls and mix well. Taste the spread and adjust the recipe accordingly. However, butter is optional, it will soften the strong charater flavor of liver and makes it more enjoyable for everyone, not just the hardcore fans.
- Serve the spread out. It fits lovely into silicon cupcake holders too.
- If we choose to store them in the fridge longer than a day, melt butter and pour on top to create an airtight top layer.
Enjoy!
Making condiments low carb, gluten free or sugar free is not only easy but comes completely naturally for them.
Chicken Liver Pate Recipe
Seeking a special, tasty snack that doesn’t require gloves or silver plates to serve? Try chicken liver pate that's everything we deserve!
Ingredients
- 1 lb / 500g Chicken livers well-trimmed
- 1 small Onion thinly sliced
- 2 clove Garlic smashed
- 1 Bay leaf
- ½ teaspoon Thyme leaves
- 1 teaspoon Salt
- ¼ cup Water
- 1 ½ sticks Butter at room temperature (unsalted)
- 2 teaspoons Cognac or Sweet wine optional
- Freshly ground pepper to taste
Instructions
- Trim the liver by removing the white connective tissues and possible bile spots if any.
- Slice the onion, crush the garlic, and black pepper.
- Combine liver, onion, garlic, black pepper, leaf, thyme and salt in a pan.
- Add water.
- Place the lid on and bring it to boil. This should be quick, depending on the amount of liver of course.
- Simmer it until there are almost no pink visible when the liver is cut.
- Remove the basil leaf.
- Scoop everything into a food processor. However, the liquid is precious, mind not to pour everything inside at once. If we have added too much water, our spread could turn to be too soft at the end.
- Add the optional cognac or sweet wine.
- Mix well.
- Add the butter by two spoonfuls and mix well. Taste the spread and adjust the recipe accordingly. However, butter is optional, it will soften the strong charater flavor of liver and makes it more enjoyable for everyone, not just the hardcore fans.
- Serve the spread out. It fits lovely into silicon cupcake holders too.
- If we choose to store them in the fridge longer than a day, melt butter and pour on top to create an airtight top layer.
Notes
Enjoy!
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