Pâté of chicken liver

Pâté of chicken liver

Here is a simple recipe for chicken liver pâté that can be spread over crackers or toast and contains shallots, garlic, brandy, capers, and thyme. party favorite!
Chicken liver paté: disgusting to look at, fantastic to eat!

In fact, this is one of those times when you have to feel sorry for the moron who turns down food because it doesn’t seem delicious. Then, inside, you rejoice because it implies that there is still more for you.

Spreading chicken liver paté on crackers or toasted baguette pieces is a great idea. And this pâté is quick and simple to create, unlike many of the others we make that call for a weighted terrine in a water bath.

Cooking Chicken Liver
Simply remove the connective tissue from the chicken livers, sauté them in butter with shallots, garlic, and capers, add a little brandy, and purée with cream and a little more butter. Because of its richness, a little goes a long way and it tastes best when served cold.

Watch This Recipe for Chicken Liver Pate
How long can chicken liver paté be stored?
Refrigerator: For up to a week, keep chicken liver pate well wrapped in the refrigerator. Pour more melted lard or clarified butter on top to seal the container if you plan to keep it in the fridge for more than a week but no longer than a month. You must reseal the top after dipping into the pâté each time to keep it fresh.

Freezer: Place any remaining pâté in a layer of foil, a freezer-safe zipper bag, or another airtight freezer-safe container after tightly wrapping it in plastic wrap. For up to three months, keep in the freezer. The pâté should be refrigerated overnight to thaw.

Pâté of chicken liver

Before beginning the dish, if you’d like, you may let the chicken livers soak in milk for about an hour. The livers will taste gentler and lose some of their bite if they are soaked in milk. This recipe yields an abundance. Halving is simple to perform (or double).
6 tablespoons split of unsalted butter
1/3 cup of shallots, minced
Chicken livers, 1 pound
salt kosher
1 minced garlic clove
Capers, two tablespoons
one tablespoon of dried thyme
1 teaspoon optional anchovy paste
brandy, 1/4 cup
1/4 cup of cream

Trim any excess fat or connective tissue from the livers, and then throw it away.

Butter that has been browned should be heated for 3 to 5 minutes on medium heat in a large sauté pan with 2 teaspoons of butter. Keep it from burning.

Add the shallots and cook for one minute before adding the livers. the livers, too. To enable easier browning, make sure to give them enough of room in the pan. The livers should be salted. After about 2 minutes, when one side has turned brown, flip the livers.

Once the livers have browned, add the capers, thyme, garlic, and anchovy paste, if using, and sauté for an additional minute.

Remove the pan from the heat and add the brandy to deglaze it. (Take caution while putting it back on the heat; it can catch fire, especially if you’re using a gas range. In that case, cover the pan for a little while.) Turn the heat up to high and wait 1 to 2 minutes for the brandy to boil and reduce to the viscosity of syrup. Put a stop to the heat and let the mixture cool.

Put the ingredients in a food processor or blender and pulse a few times to incorporate before puréeing. Purée after adding the remaining butter and cream. Even if the mixture appears a touch loose, it will firm up in the refrigerator.

Chill the pâté in ramekins or a small dish, then place in the refrigerator for at least an hour before using.

In the refrigerator, the pâté will keep for about a week. Pour some melted lard or clarified butter on top to seal if you want to keep it for up to a month. You must reseal the top after dipping into the pâté each time to keep it fresh.

Serve spread with crackers or slices of baguette.