Recipe: Appetizing Chicken Liver Pâté

Chicken Liver Pâté. Find Deals on Liver And Chicken Pate in Cat Supplies on Amazon. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Add carrot, thyme, and cayenne and season with salt and pepper.

Add all ingredients to a food processor and blend until smooth. Spread liver pate into a dish and top with melted butter. This silky-smooth pâté is inexpensive and simple to make. You can have Chicken Liver Pâté using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chicken Liver Pâté

1. It's 12 tablespoons (1.5 sticks) of unsalted butter, cut into cubes.
2. Prepare 2 of large shallots, peeled and finely chopped (3/4 to 1 cup).
3. You need 1 pound of fresh chicken livers, trimmed of fat and connective tissue.
4. Prepare 2 teaspoons of dried thyme or 1 Tablespoon of fresh thyme that's been chopped (lavender and parsley are also great additions - or even dried Herbes de Provence).
5. It's 1/3 cup of dry vermouth (you can also use red or white wine, Port, or Madeira, depending on which flavor you prefer).
6. You need 1 teaspoon of kosher salt to start.
7. You need 1/2 teaspoon of black pepper.

The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor. 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 and takes hardly any time. DIRECTIONS Melt butter in heavy sillet over medium heat.

Chicken Liver Pâté step by step

1. Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sweat them for 4 to 5 minutes....
   
   
2. Just until they're all translucent. You don't want them to brown. Then add thyme, stir it in, and let it bloom in the hot butter for a minute or so..
3. Add vermouth, turn heat to high, and let it reduce by about half..
4. Then add chicken livers and gently toss them in the sauce..
5. Add salt and pepper, then let livers cook, occasionally gently stirring and folding to make sure all sides get cooked, just until the livers are lightly browned on the outside, but still tender and pink on the inside..
6. Let livers cool for 15 minutes or so before putting them in a food processor or blender (along with all of the sauce) and puree until smooth..
7. Add remainder of the butter (8 Tablespoons) and blend again until completely smooth. Adjust seasoning if needed and blend a few more seconds..
8. Transfer the pâté into a lidded container, give the bottom a few gentle taps on the counter to pack it, then cover entire surface with plastic wrap or wax paper, put lid on container, and refrigerate until firm. (At least two hours.) The pâté should keep at least 5 to 7 days well refrigerated..
9. Serve with baguette, toast, or crackers, and enjoy! :).

Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl. Cover with another layer of plastic wrap, pressing wrap to touch the top of the pate. When ready to serve, take the pate from the refrigerator and remove plastic wrap covering. Scoop the chicken liver pate recipe into a serving bowl and add other appetizers like cheese, crackers, pomegranate seeds, olives and almonds. Chicken livers - you can get these fresh or frozen.