Chicken Liver Pate. Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. And unlike so many of the pâtés we make that require a weighted terrine in a water bath, this one is easy to make. Creamy, buttery chicken liver pâté—it's the stuff you order at the all-organic, farm-to-table establishment in the trendiest neighborhood in town.
Jacques Pépin's chicken liver pâté recipe is surprisingly simple.
Chicken Liver Pate How to Make Coconut Chicken Adobo Chicken-Liver Pâté.
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich.
You can have Chicken Liver Pate using 6 ingredients and 7 steps. Here is how you cook it.
Ingredients of Chicken Liver Pate
- It's 1 lb of Chicken livers.
- It's 1 stick of Butter (no substitutions).
- Prepare 1 medium of Onion, chopped.
- You need 1 large of Clove Garlic, minced.
- Prepare 3 of Hardboiled eggs (fresh).
- Prepare 1 tsp of each Salt & Pepper.
Reviews for: Photos of Chicken Liver Pate. Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads. You can also exercise a pastry chief inner self and arrange pate flowers using pastry bag. Chicken Liver Pâté is a luxuriously rich and deeply nourishing addition to any dinner table.
Chicken Liver Pate instructions
- Bake livers for 30 min. at 350° covered..
- Place butter in 4 cup glass measure. Add onion & garlic. Microwave 2 mins., let stand 1 min., microwave 2 more minutes..
- Pour butter mix into food processor. Puree until smooth, about 30 secs..
- Add cut up eggs, s&p, and cooked livers..
- Puree until smooth about 1 min. Will be slightly grainy..
- Pour into mold or container. Refriderate overnite..
- Serve with pitas and crackers..
Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. How to Make Chicken Liver Pate. Did you know that liver can be considered a superfood? It may not be a leafy green or wild berry, but liver is one of the most nutrient-dense foods on the planet. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of.
