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We hope you got benefit from reading it, now let’s go back to mom’s chicken liver pâté recipe. To make mom’s chicken liver pâté you need 11 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Mom’s Chicken Liver Pâté:
- You need chicken livers trimmed & cleaned
- Get large onion chopped
- Get garlic crushed
- Get butter
- Provide mixed herbs
- Prepare bay leaves
- Take fresh thyme or sprig of fresh thyme
- Take fresh chopped parsley
- Prepare Salt and black pepper
- Take brandy
- Prepare butter to blend
Steps to make Mom’s Chicken Liver Pâté:
- Place all ingredients expect brandy and 150g butter into a thick bottomed pan.
- Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally.
- Cool and remove bay leaf.
- Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth.
- Portion into ramekins and refrigerate overnight to set.
- Serve with your favourite crackers, bread or melba toast and chutney!
My mom loves liver, which means I grew up hating it — the smell, the texture, the bitter iron taste — though the affordable price of even fancy free-range. Pâté is one of my favorite ways to incorporate organ meat into my diet. I love to spread it on cucumber slices or celery. Unlike some other organ meat sausages and spreads, pâté does still taste a little like liver (the flavor is muted but it's still there). If you use a mild-flavored liver like chicken liver or calf's.
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