Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, chicken liver pâté. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Chicken liver pâté is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Chicken liver pâté is something that I have loved my entire life. They are nice and they look wonderful.

Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. 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.

To begin with this recipe, we must first prepare a few ingredients. You can cook chicken liver pâté using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chicken liver pâté:

1. Take 500 g chicken liver
2. Make ready 150 g unsmoked back bacon
3. Prepare 1 white onion
4. Make ready 2 cloves garlic
5. Get Sprig Thyme
6. Take 250 g unsalted butter
7. Take Extra virgin olive oil
8. Get Salt
9. Prepare Ground black pepper
10. Prepare 50 ml brandy
11. Prepare 50 ml port

This easy chicken liver pâté is made with butter, brandy, shallots, and lots of anticipation. This easy chicken liver pate, as its name implies, couldn't be simpler to toss together. 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.

Steps to make Chicken liver pâté:

1. Fry diced bacon, onion and garlic with sprig of thyme until golden brown. Remove the sprig of thyme and keep the excess liquid in the pan. Dice this mixture until very fine in a food processor and keep to the side.
2. On a medium heat fry the liver with the sprig of thyme in the same pan as before until lightly brown and flambé with the brandy. Once the flames have gone add the port and season well.
3. On a low heat just melt the butter. If it overheats it will split and it will be spoilt.
4. Blend the liver in a food processor until smooth after removing the thyme. Gradually add half of the liquid butter. Once it is fine add the bacon paste and mix well. Pour the pâté mix into serving dishes and let slightly cool down. Pour the butter over the top and set in the fridge until serving.
5. Serve with Melba toast/ crackers with choice of chutney.

A Chicken Liver Pâté (aka chopped liver recipe) passed down through generations. This is Jack and I am sharing the story behind today's recipe for Chicken Liver Pâté. Then spoon your chicken liver pate into a dish and spread it out evenly. Before you dive in, chill your pate in the refrigerator for. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich.

So that’s going to wrap this up for this exceptional food chicken liver pâté recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!