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.
A white dish with a ramekin of chicken liver pate and a slice of bread covered with pate is seen from above.
There may not be many people who like chicken liver. But if cooked properly, it really tastes extremely good in addition to the many vitamins and minerals it provides.
However, grilling would likely be the first option. One of the very few meals I truly like eating as a young child (despite being a picky eater) was chicken liver. It was grilled by my mother and served with polenta and sour cream. That is a proper feast, I assure you!
Since my version for liver pate contains no chemicals and all the unpleasantness, it differs slightly from store-bought chicken liver pâté. Even more, I don’t even want to know what is truly in those.
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.
HOW LONG SHOULD CHICKEN LIVER PÉ BE Kept in the refrigerator?
Now, it’s crucial to store the pâté properly. After removing the butter seal, I would recommend using it within a day and not storing it in the refrigerator for longer than two days.
One step that shouldn’t be overlooked is sealing it with butter, which helps keep it fresh. I often pour the pâté into ramekins, wrap them in clingfilm, and place them in the refrigerator. Even if you purchase ready-made ones, I believe it is still preferable to open the can or container they come in and transfer the contents to another dish.
a container of chicken liver pate and some toast with pate on it
A FANTASTIC CHRISTMAS STARTER
With the holidays rapidly approaching, this chicken liver paté would go well with a beautiful smoked salmon paté for your Christmas and New Year’s Eve celebration.
To eat it cold the next day, it is best to prepare it the night before and store it in the refrigerator. The pâté will taste perfect once the butter has had plenty of time to settle. It’s one of those meals that I would want to have while it’s fresh, so I have never attempted to freeze it. I’m not sure, though, if that would be perfect.
Although thyme, bay leaves, or nutmeg might be wonderful options, I didn’t use any really potent herbs. You may also add a clove or two of garlic, but I wanted to make it flavorful and straightforward.
A speedy chicken liver paté
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.
350 g of fresh chicken liver, please
red onion, 1
3 tablespoons of full-fat cream cheese, 1 carrot
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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