Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mom’s chicken liver pâté. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mom’s Chicken Liver Pâté is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Mom’s Chicken Liver Pâté is something which I’ve loved my whole life. They are fine and they look fantastic.

Season pâté to taste with freshly ground pepper. Pâté is one of my favorite ways to incorporate organ meat into my diet. I love to spread it on cucumber slices or celery.

To begin with this recipe, we must prepare a few ingredients. You can have mom’s chicken liver pâté using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mom’s Chicken Liver Pâté:

1. Get 400 g chicken livers trimmed & cleaned
2. Make ready 1 large onion chopped
3. Get 3 cloves garlic crushed
4. Prepare 40 g butter
5. Take 7.5 ml mixed herbs
6. Make ready 2 bay leaves
7. Prepare 5 ml fresh thyme or sprig of fresh thyme
8. Make ready 7.5 ml fresh chopped parsley
9. Make ready Salt and black pepper
10. Take 40 ml brandy
11. Get 150 g butter to blend

Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney. If you've only ever had chicken livers fried with onions or chopped up with hardboiled eggs, then it's time to experience liver in a more decadent way. Not that Grandma's chopped liver doesn't hit the spot sometimes, but the smooth, whipped texture and buttery flavor of Chicken Liver Pâté is really.

Steps to make Mom’s Chicken Liver Pâté:

1. Place all ingredients expect brandy and 150g butter into a thick bottomed pan.
2. Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally.
3. Cool and remove bay leaf.
4. Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth.
5. Portion into ramekins and refrigerate overnight to set.
6. Serve with your favourite crackers, bread or melba toast and chutney!

Easy chicken liver pâté with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers. Chicken liver pâté—looks atrocious, tastes great! In fact, this is one of those instances where you pity the fool who refuses to eat something. This easy chicken liver pâté is made with butter, brandy, shallots, and lots of anticipation. Perfect holiday fare for easy entertaining.

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