Unveiling the culinary magic of the humble chicken liver, we introduce to you this delightful chicken liver pate recipe. Perfect as a spread or a dip, this delicacy combines the rich, earthy flavors of chicken liver with the velvety smoothness of butter and cream.
A hint of herbs and spices elevates the dish, making it a versatile delight that you can serve at dinner parties, enjoy on a lazy Sunday afternoon, or simply spread on your morning toast. And the best part? You can whip it up right in your own kitchen!
Table of Contents
Why This Recipe Works
The first thing that makes this recipe a standout is its simplicity. Chicken liver is a nutrient-dense food that's easy to cook with, and this recipe brings out its best flavors. The process involves sautéing the livers in butter and onions, deglazing with a splash of alcohol for depth, and blending everything into a smooth, creamy pate. The result is an irresistibly smooth spread with a complex flavor profile that'smore than the sum of its parts.
Secondly, this chicken liver pate is incredibly versatile. It's rich and indulgent, but balanced enough to fit in with a variety of different meals and occasions. It can serve as an elegant starter for a dinner party when paired with slices of crusty baguette and a fine wine, or it can be a luxurious treat for a casual snack with some crackers and pickles. It's also an excellent way to introduce organ meats into your diet, which are often overlooked despite their nutritional benefits. Not only will you be indulging in a gourmet treat, but you'll also be stepping up your nutritional intake. It's a win-win!
Ingredients
Chicken Livers - the star ingredient; rich in flavor and nutrients. Substitute withduck or rabbit liver
Butter - adds creaminess and helps blend the flavors together
Heavy Cream - for a smooth, velvety texture. Substitute with full-fat cream cheese or sour cream
Onion - adds sweetness and balances the earthiness of the liver
Garlic - provides a slight kick and enhances the overall taste
Tips
- Clean the livers thoroughly, removing any connective tissue or visible veins.
- Don't overcook the livers, as this will cause them to become dry and crumbly.
- Use a food processor or blender to achieve a smooth, silky texture.
- Adjust seasoning to taste, adding herbs like thyme or rosemary for additional flavor.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
How to Serve
Chicken liver pate is a versatile dish that can be served in a variety of ways. It makes for an elegant appetizer when paired with crackers, bread, or crudites, and is a fantastic addition to a charcuterie board.
- Spread on toasted baguette slices and topped with a drizzle of honey or balsamic glaze.
- Dolloped onto cucumber rounds and garnished with fresh dill.
- As a filling for stuffed mushrooms, baked until golden and bubbly.
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Pate
Ingredients
- 1 pound chicken livers cleaned
- ½ cup butter divided
- 1 small onion finely chopped
- 2 cloves garlic minced
- ⅓ cup heavy cream
- Salt and pepper to taste
Instructions
- In a large skillet, melt ¼ cup of butter over medium heat. Add the onions and garlic, and cook until softened and translucent.
- Add the chicken livers to the skillet, and cook until they are browned on the outside but still slightly pink in the center.
- Transfer the liver mixture to a food processor or blender, along with the remaining ¼ cup of butter and heavy cream. Blend until smooth, and season with salt and pepper to taste.
- Pour the pate into a serving dish or mold, and refrigerate for at least 2 hours before serving.
Nutrition
Notes
• Don't overcook the livers, as this will cause them to become dry and crumbly.
• Use a food processor or blender to achieve a smooth, silky texture.
• Adjust seasoning to taste, adding herbs like thyme or rosemary for additional flavor.
• Refrigerate for at least 2 hours before serving to allow the flavors to meld.