Chicken Liver Pate

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Chicken liver pate. Discard the remaining milky-coloured butter. 50 g 1 34oz butter for topping Method Step 1 Trim the chicken livers of any stringy sinews then rinse them and gently pat dry with kitchen paper. Chicken livers have a mild flavor cook quickly and blend up into a lovely smooth paste.

Put half the butter in an ovenproof saucepan and pop it in the oven to slowly melt until its separated this will take about 10 minutes. Strain the yellow clarified butter through 2 pieces of kitchen towel in a sieve into a separate bowl and set aside to cool. Add the garlic and shallots and cook stirring for about 5 minutes or until softened.

Find and Save Ideas about Healthy Recipes Meal From Professional Chefs. Add the chicken livers 1 tablespoon of the peppercorns the bay leaves thyme salt and pepper and cook stirring until the livers are browned on the outside and still slightly. Step 2 Melt 30g 1oz of the butter in a large frying pan over a medium heat.

Preheat the oven to 110ºC225ºFgas ¼. Pâté may seem like a highbrow delicacy but its really just a genius way to use up chicken livers. Add garlic and salt and sauté for another minute.

Then mix in the other ingredients into the saucepan and cook for about 7 minutes or until the. Pate de fois de vollaille as it is called in French is a popular traditional spread in France. Add the chicken livers and ground pork in the saucepan and simmer for 2 minutes.

Ad Premiere provider to the finest restaurants stores and home cooks since 1985. While some rustic-style chicken pâtés are finely chopped this version is passed through a strainer to create a smooth texture. Add onions and sauté for 5 minutes.