Chicken Liver Pâté
For those who have never ventured into making Chicken Liver Pâté, I’m here to tell you that it’s surprisingly easy and the results are absolutely gourmet. As someone who frequently buys various types of pâtés, I understand the love for this refined spread.
This year, I decided to take the plunge into making my own , and the outcome was nothing short of delightful. The pâté turned out silky, smooth, and perfect for pairing with various accompaniments. It’s an appetizer that will undoubtedly impress your guests.
Why you’ll love this Chicken Liver Pâté
- Ease of Preparation: Simpler than you might think, yet so sophisticated in taste.
- Versatility: Pairs beautifully with a variety of sides.
- Rich and Luxurious Texture: Silky smooth, it melts in your mouth.
- Impressive: Perfect for dinner parties, holidays, or as a special treat.
Ingredients needed to make Chicken Liver Pâté
- Chicken Liver: 1 lb
- White Wine: 1 1/2 cups
- Butter: 1 stick
- Heavy Cream: 1/2 cup
- Brandy: 1/4 cup
- Pistachios: 1/4 cup, adding a nutty crunch
- Seasonings: Salt, Black Pepper, and Nutmeg to taste
How to make Chicken Liver Pâté
Wine Simmer: In a pot, bring the white wine to a boil over medium-high heat. Add the chicken livers and let them simmer for 5 minutes.
Blend to Perfection: Drain the chicken livers and transfer them into a food processor while warm. Add butter, heavy cream, brandy, pistachios, and seasonings. Blend until the mixture is smooth and creamy.
Set and Serve: Transfer the pâté into ramekins. Optionally, drizzle melted butter on top for an extra silky finish. Refrigerate overnight to set.
Serve with crostini, cornichons, or a tart preserve like cranberry jelly, blackberry, or blueberry chutney.
Commonly Asked Questions
Can I make chicken liver pâté without alcohol?
Yes, you can. While alcohol adds depth of flavor, you can substitute the wine and brandy with non-alcoholic options like grape juice or a vinegar reduction mixed with water.
How long can I store the pâté in the refrigerator?
Properly stored in airtight containers or covered with melted butter on top, chicken liver pâté can last in the fridge for up to 5 days.
Is it necessary to use heavy cream in the recipe?
Heavy cream adds richness and a smooth texture to the pâté. However, you can use lighter alternatives like half-and-half or a dairy-free cream for a less rich version.
Can I freeze chicken liver pâté?
Yes, chicken liver pâté freezes well. Wrap it tightly or store it in an airtight container. Thaw in the refrigerator overnight before serving.
What are some alternatives to pistachios?
If pistachios aren’t your thing or you’re allergic, try using other nuts like walnuts or almonds, or you can omit nuts altogether.
Chicken Liver Pâtè
Ingredients
- 1 lb chicken liver
- 1 1/2 cup white wine
- 1 stick of butter
- 1/2 cup heavy cream
- 1/4 cup brandy
- 1/4 cup pistachios
- Salt and black pepper to taste
- 1/4 tsp nutmeg
Instructions
- In a pot add the white wine and bring it to a boil over medium high heat.
- Add chicken livers into the pot and let them simmer for 5 minutes.
- Drain the chicken liver and while still warm transfer it into a food processor.
- Add the rest of the ingredients into the food processor. Blend until smooth and creamy.
- Transfer the creamy mixture into ramequins. You can drizzle melted butter on top.
- Refrigerate overnight. Serve with crostini on it’s own with cornichons or even a tart preserve or chutney like cranberry, blackberries or even blueberries.
- Enjoy!
Video
More recipes you will enjoy
These are some more related recipes:
Read more: Chicken Liver Pâté2. Taco Stuffed Sweet Potatoes
