Silky Smooth Chicken Liver Pâté

Recipe Introduction

Quick Hook

Ever wondered how to make a restaurant worthy starter at home? This chicken liver pate recipe is your answer. Honestly, it's easier than you think, and the flavour? Oh my gosh, it's divine.

This version is smooth, rich, and surprisingly addictive.

Brief Overview

Pate Recipes have been a staple in French cuisine for ages. It is something fancy, but don’t let that put you off.

This easy chicken liver pate recipe will be ready in under an hour. This recipe makes about 8 servings. It’s perfect for spreading on toast or crackers.

Main Benefits

This homemade pate recipe offers a good source of iron. That's always a bonus. It is an elegant appetizer for dinner parties.

The secret is that you make it ahead of time. What sets this smooth chicken liver pate apart? The silky texture and the depth of flavour that comes from the sherry.

Right, let’s get started, shall we? Here's your perfectly curated list, ready to get your chicken liver pate recipe noticed, guv'nor!

Chicken Liver Pate Recipe Easy: Let's gather our ingredients. Don't be shy. Chicken Liver Recipes are something that every cook should try at least once in their life.

The Magic Starts Here

What You'll Need To Make Your Perfect Pate

Chicken Liver Spread:

• 2 tablespoons (30 ml) olive oil
• 1 medium yellow onion, finely chopped (about 1 cup, 150g)
• 2 cloves garlic, minced
• 8 ounces (225g) chicken livers, trimmed and patted dry
• 1/4 cup (60 ml) dry sherry or Madeira wine
• 4 tablespoons (56g) unsalted butter, divided (2 tablespoons for cooking, 2 tablespoons for topping)
• 2 tablespoons (30 ml) heavy cream
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt, or to taste
• Optional: A splash of brandy

Trust me, that little splash of brandy makes all the difference. You know? It's like a secret ingredient. It really elevates this French style chicken liver pate .

I remember the first time I made this. I didn't have brandy, and it was still great, but with it, it's chef's kiss .

Ingredients & Equipment for a Cracking Chicken Liver Pâté

Right then, let's talk about what you'll need to whip up this chicken liver pâté recipe . Don't worry, it's not as intimidating as it sounds, I promise.

You don't need a fancy culinary degree to nail this!

Main Ingredients: The Nitty Gritty

Here’s what you’ll need. Exact measurements are key for smooth chicken liver pâté .

• Olive Oil: 2 tablespoons (30 ml) . Go for a good quality one. It matters.
• Yellow Onion: 1 medium , finely chopped (about 1 cup, 150g ). It should be yellow.
• Garlic: 2 cloves , minced. Fresh is best, yeah?
• Chicken Livers: 8 ounces (225g) , trimmed and patted dry. Make sure these are fresh! Look for plump, shiny livers with no bruising. These can be bought at any grocery shop.
• Dry Sherry or Madeira Wine: 1/4 cup (60 ml) .
• Unsalted Butter: 4 tablespoons (56g) , divided. Good butter makes a difference!
• Heavy Cream: 2 tablespoons (30 ml) . Proper double cream, not that watery stuff.
• Fresh Thyme Leaves: 1 teaspoon (or 1/2 teaspoon dried).
• Ground Black Pepper: 1/4 teaspoon .
• Salt: 1/4 teaspoon , or to taste.
• Optional: A splash of brandy. For that je ne sais quoi .

Seasoning Notes: Pimping Up the Flavor

Okay, so here’s where you can get a bit creative with the chicken liver recipes .

• Essential Spice Combinations: Thyme, salt, and pepper are the backbone. Don't skimp.
• Flavor Enhancers and Aromatics: Garlic and onion are vital. A splash of brandy adds a lovely warmth. It goes well with Pate with sherry recipe .
• Quick Substitution Options: If you haven’t got sherry, dry white wine will do. Rosemary can replace thyme if needed. It's ok, don't stress!.

Equipment Needed: Keep it Simple

You don’t need loads of fancy gear for this liver pate recipe easy .

• Large Skillet: Non-stick is your friend.
• Food Processor or High Powered Blender: For that silky homemade pate recipe . A smoothie maker would do.
• Rubber Spatula: For scraping down the sides.
• Small Ramekins or Serving Dish: To present your masterpiece.
• Plastic Wrap: To keep everything fresh in the fridge.

Honestly, that's it. Nothing too crazy, right? Now, let’s get cracking! You'll be proud of your French style chicken liver pate , you will.

Silky Smooth Chicken Liver Pâté Recipe : My Go-To Spread

Fancy a bit of posh nosh? I'm talking proper French style but easy enough for a Tuesday! This chicken liver pâté recipe is my absolute favourite for parties.

Honestly, people think I've slaved away for hours. Little do they know... It's also a great way to use up ingredients.

Let's make some smooth chicken liver pate !

Prep Like a Pro: Mise en Place Magic

Before you even think about turning on the hob, get organised. Chop that onion. Mince that garlic. Pat those livers dry.

Trust me , it saves so much faff later. Having everything ready to go is essential. Seriously, mise en place is life.

Also, make sure you have all the right equipment. A good food processor is key for that smooth chicken liver pate .

step-by-step to Homemade Pate Recipe Heaven

Right, here's the simple rundown.

1. Sauté the finely chopped onion in 2 tablespoons olive oil over medium heat. Cook until soft, about 5 minutes .
2. Add 2 cloves minced garlic. Cook until fragrant, about 1 minute .
3. Blast the heat to medium high. Sear 8 ounces chicken livers for 2- 3 minutes per side. They should be browned outside and still a little pink inside.
4. Pour in 1/4 cup dry sherry. Scrape up those tasty browned bits from the pan! Simmer for 1 minute .
5. Whizz up the livers, onion mix, 2 tablespoons softened butter, 2 tablespoons cream, 1 teaspoon thyme, salt, and pepper in a food processor until smooth.
6. (Optional, but do it!) Push the mix through a sieve. This is the secret to that super smooth texture .
7. Spoon into ramekins. Melt the remaining 2 tablespoons butter, skim any foam, and pour over the top. This seals the deal.
8. Chill for at least 2 hours . Overnight is even better.

Ace Tips and Tricks

Don't overcook those livers. It'll make the pâté grainy. Nobody wants that. Also, always always chill for long enough. It lets the flavours properly marry each other.

Looking for a liver pate recipe variation? Add a splash of brandy for extra warmth. Or, if you're feeling fancy, try a pate with sherry recipe .

So, there you have it! My foolproof chicken liver pate recipe easy enough for anyone to try. Go on, impress your mates with this classic chicken liver spread !

Recipe Notes

Alright, you've got the gist of the chicken liver pate recipe easy . Now for the nitty gritty! Think of these as your little cheat sheet for making the best chicken liver pate recipe .

Honestly, these are the things I wish I knew when I first started messing about with this liver pate recipe .

Serving It Up Just Right

Plating can be as simple or fancy as you like. Think rustic: a dollop on crusty bread. Or posh: piped onto cucumber rounds with a sprig of parsley.

I once tried serving smooth chicken liver pate in mini Yorkshire puddings total game changer. A sweet onion relish is amazing, too! For drinks, a crisp white wine cuts through the richness perfectly.

Or even a pint, because, well, why not?

Keeping it Fresh

Store any leftover French style chicken liver pate in the fridge. Pack it in an airtight container. It'll keep for about 3-4 days .

Honestly, it never lasts that long in my house. Freezing? It's possible. But be warned: the texture might change a bit.

Thaw it slowly in the fridge overnight. Reheating isn't really a thing it's best served chilled or at room temp.

Remixing the Recipe

Fancy a twist on your homemade pate recipe ? For a dairy-free version, swap the butter for olive oil. It gives a lovely Mediterranean vibe.

Seasonally, chuck in some cranberries in winter. Or wild garlic in spring for a real flavour punch!

A Bit About the Goodness

Chicken liver spread isn't just tasty. It's surprisingly nutritious! It's packed with iron and vitamins. Remember everything in moderation! A little bit of pate with sherry recipe can be a great source of energy.

So there you have it! A few extra pointers to help you nail this chicken liver recipes . It might sound a bit fancy, but I promise it's totally doable.

Give it a go, and don't be afraid to experiment. Happy cooking, mate!

Frequently Asked Questions

Help! My chicken liver pate recipe turned out grainy. What did I do wrong?

Ah, the dreaded grainy pâté! This usually happens because the chicken livers were overcooked. Remember to sear them quickly so they're browned on the outside but still slightly pink in the middle. Overcooking makes them tough and leads to that undesirable texture.

Passing the mixture through a sieve after blending also helps remove any remaining lumps and guarantees a silk smooth finish, just like the pros!

Can I make this chicken liver pâté recipe ahead of time?

Absolutely! In fact, it's better if you do. Chicken liver pâté is a perfect make-ahead dish. The flavors meld and deepen as it chills in the fridge. Just make sure to cover it well with plastic wrap, pressing directly onto the surface (especially the butter seal), and it will happily sit in the fridge for up to 3-4 days.

This is a perfect choice if you are preparing for a dinner party!

What are some good serving suggestions for chicken liver pâté? What should I serve it with?

Think of it like a posh cheese board but with pâté! Classic pairings include toasted baguette slices or crackers. Cornichons, pickled onions, or a sweet fruit chutney (like fig or apple) provide a lovely contrast to the richness of the pâté. And to drink?

A crisp white wine, sparkling wine, or a fortified wine like sherry or Madeira would be absolutely smashing!

I don't have sherry or Madeira. Can I substitute something else in this chicken liver pate recipe?

No worries, substitutions are totally doable! If you haven't got sherry or Madeira to hand, a dry white wine works well. In a pinch, you can even use chicken broth. The key is to deglaze the pan and scrape up those tasty browned bits that's where a lot of the flavour comes from!

How long does chicken liver pâté last, and how should I store it?

When stored properly in the fridge, chicken liver pâté will last for 3-4 days. The butter layer on top helps to preserve the pâté. Make sure to cover the pâté tightly with plastic wrap, pressing it directly onto the surface, especially if you don't have a butter layer.

Avoid freezing, as this can affect the texture and make it a bit watery when defrosted.