Chicken Liver Pâté I

Chicken Liver Pâté I Recipe from France with Brandy and Paprika

Region / culture: France | Preparation time: 15 minutes | Cooking time: 5 minutes | Servings: 6

Introduction

Chicken liver pâté is a classic and elegant appetizer that is perfect for entertaining or enjoying as a special treat. This rich and creamy spread is packed with flavor and is sure to impress your guests.

History

Chicken liver pâté has been enjoyed for centuries in various forms across different cultures. It is believed to have originated in France, where it is a popular dish served as an appetizer or snack. The combination of chicken livers, butter, and seasonings creates a luxurious spread that is perfect for spreading on crackers or bread.

Ingredients

0.5 cup of butter
4 oz (113 g) of cream cheese
0.5 lb (227 g) of chicken livers
1 small onion
2 tbsp of chicken broth
2 tbsp of brandy
0.5 tsp of paprika
0.5 tsp of salt
1 dash of cayenne pepper

How to prepare

Bring liver, onions, chicken broth, and brandy to a boil.
Cook for 5 minutes.
Transfer the mixture to a blender.
Add paprika, salt, and cayenne pepper.
Blend on high speed.
Add butter and cream cheese. Pour the mixture into a mold or container.
Let it stand covered in the refrigerator until firm, approximately 3 hours.
Serve with crackers or party rye.

Variations

Add herbs such as thyme, rosemary, or parsley for extra flavor.
Substitute brandy with cognac or sherry for a different twist.
Mix in chopped nuts or dried fruits for added texture.

Cooking Tips & Tricks

Make sure to cook the chicken livers thoroughly to ensure they are safe to eat.

- Use high-quality butter and cream cheese for the best flavor.

- Adjust the seasonings to suit your taste preferences.

- For a smoother texture, strain the mixture before chilling.

- Garnish with fresh herbs or a drizzle of balsamic reduction for an extra touch of elegance.

Serving Suggestions

Serve chicken liver pâté with crackers, toasted bread, or sliced vegetables for a delicious appetizer or snack.

Cooking Techniques

Be sure to cook the chicken livers until they are no longer pink in the center.

- Blend the mixture until smooth for a creamy texture.

- Chill the pâté for at least 3 hours to allow it to set and develop flavor.

Ingredient Substitutions

Use ghee or coconut oil as a dairy-free alternative to butter.

- Substitute goat cheese or mascarpone for cream cheese.

- Use shallots or garlic instead of onions for a different flavor profile.

Make Ahead Tips

Chicken liver pâté can be made ahead of time and stored in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.

Presentation Ideas

Garnish the pâté with fresh herbs, a drizzle of olive oil, or a sprinkle of smoked paprika for an elegant presentation.

Pairing Recommendations

Serve chicken liver pâté with a glass of dry white wine, champagne, or a fruity red wine for a perfect pairing.

Storage and Reheating Instructions

Store leftover pâté in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving. Do not freeze as the texture may change.

Nutrition Information

Calories per serving

Each serving of chicken liver pâté contains approximately 180 calories.

Carbohydrates

Each serving of chicken liver pâté contains approximately 2 grams of carbohydrates.

Fats

Each serving of chicken liver pâté contains approximately 15 grams of fat.

Proteins

Each serving of chicken liver pâté contains approximately 7 grams of protein.

Vitamins and minerals

Chicken liver is a good source of iron, vitamin A, and vitamin B12.

Alergens

This recipe contains dairy (butter and cream cheese) and may not be suitable for those with dairy allergies.

Summary

Chicken liver pâté is a rich and decadent appetizer that is high in fat and protein. It is best enjoyed in moderation as part of a balanced diet.

Summary

Chicken liver pâté is a luxurious and flavorful appetizer that is perfect for entertaining or enjoying as a special treat. With a rich and creamy texture, this spread is sure to impress your guests and elevate any gathering.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was many years ago, when I was just a young girl with a passion for cooking. I had always loved experimenting in the kitchen, trying out different recipes and flavors. One day, I stumbled upon a recipe for Chicken Liver Pâté in an old cookbook that belonged to my great grandmother.

I had never tasted pâté before, let alone made it myself. But something about the recipe intrigued me. The combination of rich, creamy chicken liver with fragrant herbs and spices seemed like a magical combination. I knew I had to give it a try.

I set to work gathering all the ingredients I needed. The recipe called for chicken livers, butter, onions, garlic, thyme, and brandy. I had never cooked with brandy before, but I was eager to learn. I carefully followed the instructions, sautéing the onions and garlic until they were soft and golden brown. Then, I added the chicken livers and cooked them until they were cooked through and tender.

Next, I added the brandy and let it simmer, allowing the alcohol to cook off and leaving behind a rich, flavorful sauce. I then seasoned the mixture with thyme, salt, and pepper, and let it cool slightly before transferring it to a food processor. I pulsed the mixture until it was smooth and creamy, then transferred it to a small dish to chill in the refrigerator.

As the pâté chilled, I couldn't help but feel a sense of pride and accomplishment. I had taken a simple recipe and turned it into something truly special. When it was finally ready, I spread it on slices of crusty bread and took a bite. The flavors exploded in my mouth, rich and savory with a hint of sweetness from the brandy. It was unlike anything I had ever tasted before.

I shared the pâté with my family, who were amazed by how delicious it was. They couldn't believe that I had made it myself. From that day on, Chicken Liver Pâté became a staple in our household. Whenever we had guests over, I would proudly serve it as an appetizer, always receiving rave reviews.

Over the years, I have made the recipe countless times, each time adding my own little twist. Sometimes I would add a splash of balsamic vinegar for a tangy kick, or a sprinkle of fresh herbs for a burst of freshness. No matter how many times I make it, the pâté never fails to impress.

I like to think of this recipe as a symbol of my love for cooking and my dedication to always trying new things. It reminds me of the joy and satisfaction that can come from creating something delicious from scratch. And every time I make it, I am transported back to that moment when I first discovered the recipe in my great grandmother's cookbook.

So, if you ever find yourself in need of a show-stopping appetizer, look no further than my Chicken Liver Pâté. It may take a little time and effort to make, but I promise you, the end result is more than worth it. Just be prepared for your guests to be blown away by your culinary skills.