Best Chicken Liver Pate Recipe – Traditional Delicacy

About Best Chicken Liver Pate Recipe

 

Preparing a traditional chicken liver pate takes a little more time and effort , but it is worth to make it definitely. As a result of following my best chicken liver pate recipe you will enjoy a delicate, smooth and aromatic chicken liver pate.

There are three basic ingredients which cannot be missing in the process of making a traditional chicken liver pate. Cooking a chicken liver pate starts with melting the duck fat. Simmering the chicken livers slowly with Port wine helps to make them tender while all the alcohol evaporates. Finally, garlic adds a special aroma to the chicken liver pate.

Once your chicken liver pate is ready it is necessary to let it rest in the fridge. I transfer my chicken liver pate into the bread loaf usually. You can use any other glass or ceramic dish to store the chicken liver pate in the fridge. It takes a couple of hours to chill the chicken liver pate completely, so the best is to let it rest overnight.

The next day replace your chicken liver pate to the tray turning it upside down. Cut with a sharp knife into about 1 inch thick pieces and arrange on the serving plates, cutting each piece of chicken liver pate crosswise. Add a spoonful of  canned cranberries on each serving plate. Serve with a piece of crunchy fresh bread or toast if you prefer.

Hope you will enjoy making your best chicken liver pate at home. Looking forward to receiving your comments below. :)

 

Best Chicken Liver Pate Recipe - Traditional Delicacy
Print Recipe
Servings
12 portions
Servings
12 portions
Best Chicken Liver Pate Recipe - Traditional Delicacy
Print Recipe
Servings
12 portions
Servings
12 portions
Ingredients
Servings: portions
Instructions
  1. Prepare all the ingredients.
  2. Rinse chicken livers with cold water thoroughly and drain.
  3. In the large skillet melt duck fat over medium heat.
  4. Add chicken livers and cook and cook until brown outside, about 5 minutes.
  5. Add bay leaf, shallots, garlic, 1 teaspoon salt, freshly ground black pepper and stir to combine.
  6. Pour over Port wine, reduce the heat and let it simmer slowly for about 12 minutes.
  7. Remove from heat and let it cool for 15 minutes.
  8. Discard bay leaf.
  9. Check for seasoning and add sea salt if needed.
  10. Transfer into the large bowl and puree with a hand blender until smooth.
  11. Add butter cubes in a couple of additions and blend to combine well.
  12. Transfer chicken liver pate into the ceramic or glass dish.
  13. Chill before serving for at least two hours or overnight.
  14. Transfer to the tray turning upside down and cut into the serving portions.
  15. Enjoy your chicken liver pate.
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