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We hope you got benefit from reading it, now let’s go back to mom’s chicken liver pâté recipe. To make mom’s chicken liver pâté you only need 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Mom’s Chicken Liver Pâté:
- You need 400 g chicken livers trimmed & cleaned
- Prepare 1 large onion chopped
- You need 3 cloves garlic crushed
- Use 40 g butter
- Take 7.5 ml mixed herbs
- You need 2 bay leaves
- Get 5 ml fresh thyme or sprig of fresh thyme
- Take 7.5 ml fresh chopped parsley
- Prepare Salt and black pepper
- Take 40 ml brandy
- Get 150 g butter to blend
Steps to make Mom’s Chicken Liver Pâté:
- Place all ingredients expect brandy and 150g butter into a thick bottomed pan.
- Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally.
- Cool and remove bay leaf.
- Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth.
- Portion into ramekins and refrigerate overnight to set.
- Serve with your favourite crackers, bread or melba toast and chutney!
My mom loves liver, which means I grew up hating it — the smell, the texture, the bitter iron taste — though the affordable price of even fancy free-range. Pâté is one of my favorite ways to incorporate organ meat into my diet. I love to spread it on cucumber slices or celery. Unlike some other organ meat sausages and spreads, pâté does still taste a little like liver (the flavor is muted but it's still there). If you use a mild-flavored liver like chicken liver or calf's.
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