A great starter for a family dinner or lunch, this homemade chicken liver pate recipe looks great with toasted bread, toast and simply to accompany a salad.
Preparation Time 15 min
Cooking Time 20 min
Passive time 48 hours
Doses 4 people
350 gr chicken livers
1 tbsp vinegar
50 gr bacon
1 tbsp butter
1 branch parsley laurel, and thyme)
2 tbsp old brandy
150 gr butter
2 tbsp. Tbsp.
2 dl optional meat jelly
Once cleaned and prepared, soak chicken livers in cold water with vinegar.
Chop the bacon and heat to melt with the butter.
When the bacon is very dry, insert the chopped onion, the well-drained livers and the branch of smells.
Let it cook until the livers are blond on the outside but pink on the inside.
Drizzle with the brandy and let it evaporate.
Then pass everything through the pass-through using the thinnest screen.
Pour this puree into a bowl and let it cool, then add the previously beaten butter.
Season the spice mixture with salt and finally with the port wine.
Beat very well and place the preparation in a glass container with a good footing.
Refrigerate until pate is very hard.
If you want to, put a thin but liquid layer of jelly on the pate; let it solidify in the fridge and garnish with a sprig of parsley or cooked egg white cutouts or with morrones peppers.
Cover with more jam and let it solidify again.
In order to make the pâté with a very uniform mass, the paste is poured into the container in which it will be served, chocked and brought to the refrigerator to solidify well.
Store in a refrigerator until serving time.
Serve chicken liver pate with toasted bread slices and a salad seasoned with little vinegar.