Chicken Liver Pâté
This is a perfect cold appetizer recipe to spread on French baguette, and to share with good friends, with a glass of wine.
Servings: 8
Calories: 180kcal
Ingredients
- 0.75 cup milk
- 0.75 cup cream
- 1 medium onion, chopped
- 3 medium shallots, chopped
- 1 pound chicken livers
- 0.75 cup Port wine
- 3 large whole eggs
- 0.25 cup flour
- 2 tablespoons butter
- 4 cloves garlic, crushed
- 2 tablespoons white wine
- 1 tablespoon each of chopped sage, parsley and thyme
- Salt and black pepper, to taste
Instructions
The night before:
- Make sure the livers are clean and exempt of any green part (gall). Then, soak them overnight in the Port wine.
To make the pâté:
- Grease and flour a regular sized loaf pan. Using your food processor or a hand mixer, blend cream, milk, butter, onion, and garlic until all are chopped small. Blend in the livers, eggs, flour, Port wine, salt, sage, thyme, and pepper till smooth.
Bake the pâté:
- Scoop the mixture in the loaf pan and place the pan inside of a larger baking dish filled with hot water. Make sure the water is almost to the top of the loaf pan. Place in a 375°F oven on the bottom rack and bake till it is firm and when a knife inserted in the middle, it comes out clean. This takes about 1 to 1-½ hours, depending on your oven.
Finish the pâté:
- Let cool. Then, carefully remove from loaf pan and transfer to a plate. Wrap in plastic, then foil and refrigerate. This pâté can be kept for several days this way. Serve chilled with crackers or crusty French bread.
Video
Cooking Tips for Chicken Liver Pâté
- Prepare the Livers: Be sure to clean the chicken livers well, removing any green parts (gall), as these can make the pâté bitter. Soaking them in Port wine overnight enhances their flavor.
- Use a Water Bath: When baking, place the loaf pan inside a larger pan with hot water. This water bath keeps the pâté moist and helps it cook evenly.
- Blend Until Smooth: For a silky pâté, blend all ingredients thoroughly. A food processor works best to achieve a smooth, creamy texture.
- Check for Doneness: Bake the pâté until it’s firm and a knife inserted in the center comes out clean. Cooking times may vary, so check after 1 hour and continue as needed.
- Chill Well: After baking, chill the pâté thoroughly before serving. The flavors deepen with time, so it’s best made a day or two in advance.
Master the Art of Hors d’Oeuvres and Canapés
Are you ready to impress at your next gathering? Our Hors d’Oeuvres Mastery Online Course is designed for those who want to elevate their entertaining skills. This course covers:
- Essential Techniques: Learn professional skills for preparing a range of canapés and bite-sized hors d’oeuvres.
- Flavor Pairing Tips: Discover how to combine flavors that will delight your guests.
- Creative Presentation: Get expert advice on plating and garnishing for visually stunning appetizers.
- Recipe Collection: Access an array of unique and crowd-pleasing recipes you can adapt for any event.
With our step-by-step guidance, you’ll gain the confidence to create sophisticated, flavorful hors d’oeuvres that are as beautiful as they are delicious. Join us to make your next event unforgettable!
Don’t miss out on the opportunity to enhance your culinary repertoire. Plus, be sure to check out our YouTube channel for expert cooking tips, tutorials, and even more inspiration to refine your skills!