Chicken Liver Pate Recipe

Looking for a tasty snack that is not so ordinary, yet doesn’t require white gloves with silver cutlery to serve? Chicken liver pate will never disappoint!

As I most recently have some time, I had been looking on the internet last week. Looking to find new, exciting tips, inspiring recipes that I have never used before, to delight my loved ones with. Hunting for a while yet could not discover too many interesting things. Right before I thought to give up on it, I ran across this fabulous and easy dessert simply by chance on Suncakemom. It seemed so fabulous on its photo, that called for quick action.

It was easy to imagine how it’s made, how it tastes and how much my hubby is going to like it. Mind you, it is quite easy to please the guy when it comes to treats. Anyway, I visited the webpage and followed the simple instuctions that were combined with wonderful pictures of the method. It just makes life quite easy. I can suppose it is a slight effort to take snap shots down the middle of cooking in the kitchen as you may ordinarily have gross hands thus i seriously appreciate the effort and time she placed in for making this blogpost and recipe easily followed.

With that said I’m encouraged to present my own, personal formulas similarly. Thanks for the concept.

I was tweaking the original formula to make it for the taste of my family. Need to mention that it was an awesome success. They loved the flavour, the overall look and loved getting a sweet such as this in the midst of a busy workweek. They ultimately wanted more, many more. Thus the next time I am not going to make the same mistake. I’m going to multiply the quantity .

This post is based on chicken liver pare recipe recipe from SunCakeMom

Trim the liver by removing the white connective tissues and possible bile spots if any.

Slice the onion, crush the garlic, and black pepper.

Combine liver, onion, garlic, black pepper, leaf, thyme and salt in a pan.

Add water.

Place the lid on and bring it to boil. This should be quick, depending on the amount of liver of course.

Simmer it until there are almost no pink visible when the liver is cut.

Remove the basil leaf.

Scoop everything into a food processor. However, the liquid is precious, mind not to pour everything inside at once. If we have added too much water, our spread could turn to be too soft at the end.

Add the optional cognac or sweet wine.

Mix well.

Add the butter by two spoonfuls and mix well. Taste the spread and adjust the recipe accordingly. However, butter is optional, it will soften the strong charater flavor of liver and makes it more enjoyable for everyone, not just the hardcore fans.

Serve the spread out. It fits lovely into silicon cupcake holders too.

If we choose to store them in the fridge longer than a day, melt butter and pour on top to create an airtight top layer.

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