CHICKEN LIVER PÉTÉ RECIPE
I don’t use alcohol in my simple chicken liver pâté recipe. Alcohol would very definitely be added to the majority of commercially available versions. I don’t actually drink alcohol, therefore I don’t really get any just for cooking. You won’t ever see a bottle of any form of alcohol in our home.The livers must first be rinsed in cold water and dried with kitchen paper before being grilled on both sides until done, which might take 7 to 10 minutes depending on the heat.
Cook the onions and carrots in butter and oil until they are soft, then add the cooked livers, cream cheese, parsley, and pepper to the pan.
Blend the livers until they are a smooth paste using a hand blender or any other blender you may have. Put the pâté in two ramekins, cover with melted butter, and let them cool.
A fantastic cold appetizer to offer a crowd is homemade chicken liver paté. It pairs wonderfully with all types of bread, crackers, breadsticks, and more because of its smooth, creamy texture. My liver pate is the finest you can get, and even though it’s made without brandy, it’s healthy, fast, and really tasty.
Ingredients
350 g of brand-new chicken liver
red onion, 1
one carrot
full-fat cream cheese in three tablespoons
Butter, 4 tablespoons
Olive oil, 1 teaspoon
14 teaspoon of pepper, ground
Freshly cut parsley, 1 teaspoon
Instructions
Chicken livers should be rinsed in cold water and then dried delicately with paper towels.
The livers should be cooked through after being grilled for about 6-7 minutes on each side on a hot grill pan. Roughly chop, then set aside.
Chop the onion and carrots, then put them to a skillet with a tablespoon of butter, olive oil, and both.
After about 3 minutes of sautéing, when the meat is tender, add the chopped chicken livers and stir constantly for another 2 minutes.
Stir in the cream cheese, freshly ground pepper, and 1/2 teaspoon parsley.
To get a smooth mixture, use a hand blender.
Pour the remaining butter over the chicken liver pâté after transferring it to two ramekins.
Let cool, then cover with clingfilm and store in the refrigerator. Garnish with parsley and serve chilled.
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