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Chicken Liver Pate

BlackBookCooking's picture
My chicken liver pate is easy and fast and makes a great little appetiser when entertaining. This pate is easy and fast to make compared with other kinds of pate's. It is quite delicious and similar in texture to a goose liver pâté. You may add chopped truffles to the mixture if you can afford it. If you're planning to freeze your pate, seal it with melted butter rather than aspic, as aspic doesn't hold up well to freezing.
Ingredients
  Butter 2 Tablespoon
  Oil 1 Tablespoon
  Onion 1 Medium, finely chopped
  Garlic clove 1 Medium, minced
  Chicken liver 500 Gram, fresh and trimmed
  Chicken stock 1 Cup (16 tbs)
Rest of the ingredients for blending
  Flaked salt To Taste
  White pepper 3⁄4 Teaspoon, freshly ground
  Cognac/Grand marnier 3⁄4 Teaspoon
  Thick cream 1⁄2 Cup (8 tbs)
For the decoration
  Orange 1⁄2 Medium, cut into slices
  Assorted vegetables 1⁄4 Cup (4 tbs), cut into small pieces (As needed) (Optional)
  Olives 1⁄4 Cup (4 tbs) (As needed)
  Aspic jelly/Melted butter 125 Gram, freshly made and still warm
Directions

MAKING
1. In a pan, combine butter and oil and heat until the butter melts.
2. Add the onions and sauté for a minute or so, then add the garlic and stir through.
3. Add the livers and stir for a couple minutes, then add just enough stock to cover the bottom of the pan and the base of the livers.
4. Bring to a boil then immediately lower the heat, and simmer very gently for 15-20 minutes, not allowing the stock to boil.
5. Remove from the heat, and allow to cool for 10 minutes, and then strain through a colander. Reserve the liquid if there is any left.
6. Place the liver-and-onion mixture in an electric blender. Add some of the salt, white pepper, cognac, cream and blend until you have a very smooth, homogenized mixture. Continue to add until all the cream and cognac have been used.
7. Pour the mixture into an earthenware terrine, cover with plastic wrap and refrigerate.

FINALIZING
8. Decorate the top of your pâté with ¼ or ½ slices of orange or other small pieces of vegetables, olives etc.
9. Pour a layer of the aspic jelly on top of the pâté. Let cool at least 4-5 hours before serving.

SERVING
10. Serve cold using a pâté knife or spatula, with thin toast.

TIPS
If you're freezing your pate, seal it with the melted butter instead.
Once set, either cover with cling wrap and freeze, or remove butter before serving pâté.

Things You Will Need
Colander
Electric blender
Earthenware terrine

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes
Servings: 
8

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