Chicken Liver Pate

About: Mother, wife, passionate cook and baker, hobby photographer, living in Asia. I have a website http://www.pane-bistecca.com/rezepte-recipe-blog.html with international recipes. I am not perfect but perfect...

Intro: Chicken Liver Pate

I like to have some home-made foods at home, which I can easily serve in case we have unexpected visitors. One of those foods is chicken liver pate. It is easy to do and can be frozen. If you freeze it in small portions you can take one out when your visitors arrive and is ready to serve as soon as you have set the table.

You can "personalize" your pate by adding olives, or mushrooms, or bacon bits.

Step 1:

For two small dishes (approx. 150 g each):
1 small Onion
2 cloves of Garlic
50 g Butter
250 g fresh Chicken Liver
40 g Coppa/Capocollo calabrese (a dried Ham from Italy, you can use any other dried ham)
2 tbsp Brandy
Salt, Pepper, Thyme

Step 2:

Put the onion and garlic into the blender and blend.

Step 3:

Melt the butter in a frying pan and add the onion and garlic. Let cook on small heat until the onion and garlic are soft.

Then add the chicken liver and season well. Let cook for up to 10 minutes, mixing from time to time, until the liver is cooked.

Pour everything back into the blender, add the chopped Coppa and the Brandy and blend until smooth.

Step 4:

Pour the mixture into the small dishes, flatten the top and put into the fridge for at least 4 hours.

I then wrap them into Cling-foil and freeze them.

Serve them with crackers or toast bread.

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    7 Discussions

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    bakedalaska

    Question 5 months ago on Step 4

    Hi, Great recipe...I'm just about to freeze them....

    Did you mean you wrap them in 'Cling Foil' or 'Tin Film' or a combination of both ?! Thanks, Ed.

    1 more answer
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    Pane-Bisteccabakedalaska

    Answer 5 months ago

    Hi, I use cling-foil, that plastic wrap, as it is thin and sticky you can push it onto the surface of the pate, so it will not get any freeze-burn.

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    timbit1985

    5 years ago on Step 4

    If you add a thin layer of butter on top of the pate, they will freeze better. Have you ever tried pressing your pate after you blend it? You get a smoother more dense pate that seems fancier. I do love a rustic pate like yours though :)

    1 reply
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    timbit1985

    5 years ago on Introduction

    Nice! I make a recipe very similar. I cure and smoke my own bacon, so I add that in. YUMM! I need to make a batch of this now.

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    wazzup105

    5 years ago on Introduction

    I love chicken liver (with spicy caramelized onions (and sometimes some apple to make it sweet and spicy)). Never occurred to me to make pate... Thanks.

    1 reply