Recipe
Get Your Jelly On – Day 7: Homemade Chicken Liver Pâté
Prep Time:
Cook Time:
Yield:
I love pâté! All sorts of pâté, really – as long as there is a good baguette that goes with it. Usually, pâté could be a combination of ground meat and fat blended into a smooth paste. Herbs, spices and alcohol (such as wine, cognac and brandy) are added to give the pâté great flavours. Most of the time served at room temperature or hot.
7th day into the Royal Selangor – Get Your Jelly On– 30-day Challenge, I decided to bring a taste of France to all of you – homemade chicken liver pâté. I made it yesterday and it was my first attempt and the result is really good! The taste is excellent and it’s just like the pâté that I tasted in France. My pâté has got a really nice pyramid shape, by using the Royal Selangor Pewter Jelly Mould.
If you are interested to try out my recipes so far and would like to get your hands on the mould, you get could the jelly mould here, proceeds from the sale of the jelly mould go towards the Breast Cancer Welfare Association in aid of their continuous efforts to raise awareness and support for breast cancer.
One important stage in pâté making is to soak the chicken livers in milk for about 1 hour. The reason is to make the taste of chicken livers milder. I saw a really easy recipe from here, and I can assure you, the result is great! Give it a try! 🙂
Get Your Jelly On – Day 7: Homemade Chicken Liver Pâté
Prep Time:
Cook Time:
Yield:
Ingredients:
For the Get Your Jelly On – Day 7: Homemade Chicken Liver Pâté:
500g chicken livers
200ml milk
200g unsalted butter
1 medium onion, chopped
2 cloves garlic, very finely chopped
A small bunch of thyme, leaves only
2 fresh bay leaves
100ml Cognac
salt and black pepper, to taste
Method:
1. Add 4 tablespoons of butter to a pan and place over a medium heat. Once the butter has melted and just begun to foam, add the onion and cook for about 5 minutes or until soft and transparent.
2. Add the garlic, thyme and bay, and cook for a further 5 minutes. Add the chicken livers and cook for 2-3 minutes, the livers should be brown on the inside and still pink in the middle. Then, add the Cognac, turn up the heat a little and cook until just slightly reduced. Remove from the heat and discard the bay leaves.
3. Allow to cool slightly then place in a food processor. Adding the rest of the butter in small pieces, purée until smooth. Line the jelly mould with clingfilm and spoon in the pâté. Allow to cool completely before covering and placing in the fridge to chill and firm – a minimum of 6 hours.
very flavorful! Perfect with homemade baguette.
Cheers,
Rosa
Thank you, Rosa.
I love pate too! Used to bring pate sandwiches with pickles to school… miss those days! Simple but great recipe 😉
I had it as dinner with baguette.. couldn’t stop eating.. haha
Nice job, we love chicken liver pate too and definitely with a nice baguette!
Thank you!
well I cant consume alcohol..any idea for the substitute?Would like to give a try.
I think it should be fine if you make it without.
first thought without looking at your title was that it looks like chocolate mousse! but yumm chicken pate sounds equally lovely! and it definitely looks quite easy – can cognac be replaced with something non-alcoholic?
I think you can omit the alcohol. Just that the taste may not be as flavoursome.
i wish i could have the top part of your pate because i’m all ready with my toast and would give it a good spread *thick spread, very thick…LOL
A thick spread is always good! 😉