Steps to Make Award-winning Chicken Liver Pate

Chicken Liver Pate. Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. And unlike so many of the pâtés we make that require a weighted terrine in a water bath, this one is easy to make. Creamy, buttery chicken liver pâté—it's the stuff you order at the all-organic, farm-to-table establishment in the trendiest neighborhood in town.

Jacques Pépin's chicken liver pâté recipe is surprisingly simple. Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich. You can cook Chicken Liver Pate using 11 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chicken Liver Pate

1. It's 2 tbsp of unflavored gelatin.
2. It's 1 cup of tomato, beef or chicken bouillon, cold.
3. You need 6 tbsp of butter.
4. Prepare 1 lb of chicken livers.
5. You need 3 tbsp of minced onion.
6. Prepare 1 tbsp of Dijon mustard.
7. It's 1/2 tsp of allspice.
8. You need 1/2 tsp of garlic powder.
9. Prepare 1/2 tsp of pepper.
10. You need 1/4 cup of Madeira.
11. You need 1/2 cup of whipping cream.

Reviews for: Photos of Chicken Liver Pate. Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads. You can also exercise a pastry chief inner self and arrange pate flowers using pastry bag. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of.

Chicken Liver Pate instructions

1. dissolve gelatin in bouillon; bring to a boil and remove from heat.
2. pour half the liquid into a loaf pan and chill.
3. decorate chilled aspic; if desired.
4. melt butter in a sauce pan.
5. add the chicken livers and onion; saute for 7 minutes.
6. pour into a food processor.
7. add the remaining broth and balance off the ingredients.
8. precess until very smooth.
9. ladle mixture into the loaf pan and refrigerate, covered with plastic wrap, for 6-8 hours.
10. unmold by quickly dipping the pan into hot water and by running a spatula around the sides. serve.
11. ENJOY.

This chicken liver paté recipe is a French classic - full-of-flavour and perfect for parties, or simply We like our chicken liver paté best when it's smeared on hot buttered toast as a dinner party starter. Chicken Liver Pâté is a luxuriously rich and deeply nourishing addition to any dinner table. Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. My pâté tasting panel complain that Delia's chicken liver pâté is "a bit oily", although it's set solid: the winner, texture-wise is Merrony's pâté, which is smooth and creamy, denser than Child and Blanc's. How to Make Chicken Liver Pate.