There are a lot of ways to make pate depending on the main ingredient and the way you cook it before blending it into the mousse. However, today, I decided to share with you the most basic and easiest recipe to make this tasty chicken liver pâté. I can guarantee you that you won’t find any other recipe that can compare to this one in many ways.
The ingredients are few and easy to find everywhere: carrot, onion, butter and the main one chicken liver. With several steps to follow you will have a perfect breakfast option with appealing full-bodied flavor, smooth texture and pleasant creamy aftertaste. Chicken liver paste will be great to use as the appetizer, bread spread or a filler for a sandwich.
Chicken Liver Mousse Ingredients:
- 700 g chicken liver;
- 1 carrot;
- 1 onion;
- 1 tbsp. oil;
- 40 g unsalted butter;
- salt, pepper to taste.
How to make chicken liver paste at home:
- Rinse chicken liver under cold running water, to make this task easier use colander and leave it inside to drain all the excess liquid. Make sure that all the pieces are of the same size, cut liver in half if necessary, and get rid of all the white veins.
- Peel vegetables. Grate or cut carrot into small pieces, chop onion.
- Heat oil in the skillet over medium heat; add vegetables. Sauté until veggies are soft (about five minutes or so).
- Add chicken liver (you can pour additional oil into the skillet if you see that skillets surface is too dry).
- Cook liver for 5 minutes for each side, combine with vegetables and lower the heat to low. Cover the skillet with a lid and sauté chicken liver with vegetables for additional 10 to 15 minutes (until liver is cooked through).
- Set the skillet aside and let the inside to cool down for some time. Transfer sautéed liver with vegetables into the blender cup and half of the mentioned amount of butter. Blend until the mixture is smooth and fluffy.
- Transfer chicken liver mousse into the serving forms of your choice and level it out with a spoon (I like to store pate in the fridge in small glass containers with a lead, for the photos I used pretty bowls).
- Heat up butter until liquid in the microwave or on the stove in a pot. Pour it over pate; make sure to cover the entire surface.
- Place bowls in the fridge before serving for butter to freeze.
- Sprinkle some chopped fresh herbs before serving. Enjoy!
You can always diversify the flavor of your pate by adding dried berries and fruits. As an example, last time I used dried cranberries. They give a slight acidity that nicely complements the taste of the paste. Take dried berries and cover them with hot boiled water, in 10 minutes they will get swollen. Drain excess water and pat cranberries with paper towels until they are dry. Cut them into the smallest pieces you can and add to already blended liver with vegetables before transferring paste into the forms/bowls.
I like this recipe as thanks to it I have fresh product without any artificial ingredients, preservatives and the level of saltiness and seasoning that I can control. If you have any questions on the recipe, leave them in the comment section below.
Chicken Liver Pate Recipe
Ingredients
- 700 g chicken liver
- 1 carrot carrot
- 1 onion
- 1 tbsp. oil
- 40 g unsalted butter
- salt, pepper to taste
Instructions
- inse chicken liver under cold running water, to make this task easier use colander and leave it inside to drain all the excess liquid. Make sure that all the pieces are of the same size, cut liver in half if necessary, and get rid of all the white veins.
- Peel vegetables. Grate or cut carrot into small pieces, chop onion.
- Heat oil in the skillet over medium heat; add vegetables. Sauté until veggies are soft (about five minutes or so).
- Add chicken liver (you can pour additional oil into the skillet if you see that skillets surface is too dry).
- Cook liver for 5 minutes for each side, combine with vegetables and lower the heat to low. Cover the skillet with a lid and sauté chicken liver with vegetables for additional 10 to 15 minutes (until liver is cooked through).
- Set the skillet aside and let the inside to cool down for some time. Transfer sautéed liver with vegetables into the blender cup and half of the mentioned amount of butter. Blend until the mixture is smooth and fluffy.
- Transfer chicken liver mousse into the serving forms of your choice and level it out with a spoon (I like to store pate in the fridge in small glass containers with a lead, for the photos I used pretty bowls).
- Heat up butter until liquid in the microwave or on the stove in a pot. Pour it over pate; make sure to cover the entire surface.
- Place bowls in the fridge before serving for butter to freeze.
- Sprinkle some chopped fresh herbs before serving. Enjoy!
Notes
Please, do not forget to share the recipe with your friends (of course, if you liked it)!
