Chicken Liver Pate Recipe

Looking for a tasty snack that is not so ordinary, yet doesn’t require white gloves with silver cutlery to serve? Chicken liver pate will never disappoint!

As I currently have a little time, I was looking on the internet yesterday. Looking for fresh, intriguing thoughts, inspirational recipes that I have never tested before, to impress my family with. Hunting for quite some time but could not find lots of interesting stuff. Just before I wanted to give up on it, I came across this delightful and simple treat simply by accident on Suncakemom. It seemed so tempting

on its pic, it called for instant actions.

It had been easy to imagine just how it is created, its taste and just how much my hubby will enjoy it. Actually, it is extremely simple to delight the guy in terms of desserts. Anyhow, I got into the site and then followed the simple instuctions which were accompanied by great pictures of the operation. It really makes life much simpler. I could suppose it is a slight inconvenience to shoot photographs in the midst of cooking in the kitchen as you most often have sticky hands so that i seriously appreciate the effort and time she devote to make this post and recipe conveniently implemented.

That being said I am inspired presenting my own recipe similarly. Many thanks for the thought.

I had been fine tuning the initial recipe create it for the taste of my loved ones. I’ve got to tell you that it was an incredible outcome. They prized the flavour, the structure and enjoyed having a delicacy such as this in the middle of a lively week. They ultimately requested lots more, more and more. Hence the next occasion I’m not going to make the same mistake. I’m gonna twin the volume to keep them happy.

There are more chicken liver pate recipes at SunCakeMom

Trim the liver by removing the white connective tissues and possible bile spots if any.

Slice the onion, crush the garlic, and black pepper.

Combine liver, onion, garlic, black pepper, leaf, thyme and salt in a pan.

Add water.

Place the lid on and bring it to boil. This should be quick, depending on the amount of liver of course.

Simmer it until there are almost no pink visible when the liver is cut.

Remove the basil leaf.

Scoop everything into a food processor. However, the liquid is precious, mind not to pour everything inside at once. If we have added too much water, our spread could turn to be too soft at the end.

Add the optional cognac or sweet wine.

Mix well.

Add the butter by two spoonfuls and mix well. Taste the spread and adjust the recipe accordingly. However, butter is optional, it will soften the strong charater flavor of liver and makes it more enjoyable for everyone, not just the hardcore fans.

Serve the spread out. It fits lovely into silicon cupcake holders too.

If we choose to store them in the fridge longer than a day, melt butter and pour on top to create an airtight top layer.