Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chicken liver pâté. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. And unlike so many of the pâtés we make that require a weighted terrine in a water bath, this one is easy to make.

Chicken liver pâté is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chicken liver pâté is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook chicken liver pâté using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chicken liver pâté:

1. Take 500 g chicken liver
2. Make ready 150 g unsmoked back bacon
3. Take 1 white onion
4. Get 2 cloves garlic
5. Make ready Sprig Thyme
6. Take 250 g unsalted butter
7. Make ready Extra virgin olive oil
8. Prepare Salt
9. Take Ground black pepper
10. Get 50 ml brandy
11. Take 50 ml port

This easy chicken liver pate, as its name implies, couldn't be simpler to toss together. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody. Chicken Liver Pâté is a luxuriously rich and deeply nourishing addition to any dinner table. Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens.

Instructions to make Chicken liver pâté:

1. Fry diced bacon, onion and garlic with sprig of thyme until golden brown. Remove the sprig of thyme and keep the excess liquid in the pan. Dice this mixture until very fine in a food processor and keep to the side.
2. On a medium heat fry the liver with the sprig of thyme in the same pan as before until lightly brown and flambé with the brandy. Once the flames have gone add the port and season well.
3. On a low heat just melt the butter. If it overheats it will split and it will be spoilt.
4. Blend the liver in a food processor until smooth after removing the thyme. Gradually add half of the liquid butter. Once it is fine add the bacon paste and mix well. Pour the pâté mix into serving dishes and let slightly cool down. Pour the butter over the top and set in the fridge until serving.
5. Serve with Melba toast/ crackers with choice of chutney.

A Chicken Liver Pâté (aka chopped liver recipe) passed down through generations. This is Jack and I am sharing the story behind today's recipe for Chicken Liver Pâté. Inexpensive, luxurious and dangerously easy, why does pâté seem to have gone out of fashion in this time of recession? Then spoon your chicken liver pate into a dish and spread it out evenly. Before you dive in, chill your pate in the refrigerator for.

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