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An fantastic and simple appetizer to serve on crackers at your Christmas gatherings or to give as hostess gifts is a straightforward chicken liver pâté prepared with Louisiana French spices, wine, and brandy. Simple Pâté of Chicken Liver
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It’s easy and simple to prepare this chicken liver pâté ahead of time, and the longer it rests, the better because the flavors tend to mellow out. To preserve the color, I placed mine in tiny hinged canning jars with rubber lids and covered them with a little layer of butter. Since the spread has the potential to oxidize in the air, it may attempt to turn black like guacamole, but less horrifyingly than what happens to avocados.
Simple Pâté of Chicken Liver
Give pâté more time to firm up and cool Ingredients:
Fresh chicken livers, 20 ounces, cleaned and drained a half-cup of unsalted butter 12 cup of shallots, minced Garlic, chopped, 1 tbsp Worcestershire sauce, 1 1/2 tablespoons 1 tsp. of Cajun seasoning One teaspoon each of salt and pepper Sugar, one teaspoon a half-teaspoon of thyme leaves, dried 1/fourth cup dry white wine 2 tablespoons brandy, served with toasted baguette or crackers more melted butter to seal the pate
Drain the blood from chicken livers after rinsing them. Shallots and garlic should be cooked for about 5 minutes, or until shallots are tender. Cook the chicken livers for 5-7 minutes, or until they are firm and very faintly pink inside, adding the Worcestershire sauce, Cajun seasoning, salt, pepper, sugar, and thyme along the way. Take out the livers and place them in a basin to cool. Reduce the wine and brandy to roughly 3 tablespoons in the pan.
Add livers to reduced alcohol. Add the livers to a food processor and pulse them until smooth after they are cold enough to purée. Pâté should be placed in closed containers with the top of the pate “sealed” with melted butter (to avoid slight discoloration) and chilled for at least an overnight period. Depending on how many containers you use to pack it, you may need some more butter. If preferred, serve crackers or toasted baguette with the pate. Added cheese as well (you can add whatever you want- cheese, onion, olives, or just plain). originating from forkandbeans.info’s kitchen