Easy Chicken Liver Pate Recipe – Smooth & Fluffy

About easy chicken liver pate recipe

 

 

If you love chicken liver pate, you can enjoy it as a tasty appetizer or a light dinner with a piece of crunchy ciabatta bread or a butter waffles.  I make a chicken liver pate very often. It has became one of the most favorite appetizers in our family over the years. Light chicken liver pate is a great delicacy to serve and surprise your guests.

The preparation is very quick following my easy chicken liver pate recipe. It takes a little patience before you start making your chicken liver pate. It is important to rinse the chicken livers thoroughly in cold water and let them to soak in Port wine for half an hour at least.

This is a very light variation of chicken liver pate. Whipped cream, incorporated gently into it, makes the liver pate consistency fluffy, smooth and mousse like.

Once your chicken liver pate is ready, it needs to be chilled. You can store your chicken liver pate in large bowl or divide it in between a small ramekins to make an individual servings. Cover with a plastic foil and let the chicken liver pate rest in the fridge for at least one hour before serving. Chicken liver pate can be made two days ahead and kept chilled and covered.

To serve, spread a chicken liver pate over the butter waffles or a crunchy ciabatta bread. Arrange on the serving plates and decorate with a canned cranberries. The combination of chicken liver pate and cranberries is delicious! Serve with a small garden salad if you prefer.

I hope you will enjoy making your easy chicken liver pate at home. Looking forward to receiving your comments below. :)

 

 

Easy Chicken Liver Pate Recipe - Smooth & Fluffy
Print Recipe
Servings
6 servings
Servings
6 servings
Easy Chicken Liver Pate Recipe - Smooth & Fluffy
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Chicken Liver Pate
Small green salad
Servings: servings
Instructions
  1. Prepare your fresh ingredients.
  2. Rinse chicken livers wit cold water thoroughly.
  3. In a small bowl combine chicken livers and Port wine.
  4. Let chicken livers to soak for 30 minutes.
  5. Drain livers.
  6. In the large skillet melt 2 tablespoons butter over medium heat.
  7. Add shallot and cook about 5 minutes, stirring occasionally.
  8. Add chicken livers, bay leaf and freshly ground black pepper.
  9. Reduce the heat and cook, stirring occasionally until livers are brown outside but slightly pink in center, about 5-8 minutes.
  10. Remove from heat and let cool for 15 minutes.
  11. In the large bowl whip cream into stiff peaks.
  12. Transfer the chicken liver to the large bowl, add a sea salt and puree with a hand blender until smooth.
  13. Add cream and gently fold to combine.
  14. Cover and place in the fridge for one hour at least.
  15. In the large bowl combine olive oil and apple vinegar.
  16. Add mixed green leaves and toss to combine well.
  17. Enjoy your chicken liver pate with canned cranberries or small green salad.
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