Chicken liver pâté

Delicious Chicken Liver Pâté Recipe

Total Time: 45 minutes
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Number of Servings: 6-8 servings

Who can resist a creamy and flavorful chicken liver pâté? This recipe is perfect for impressing guests at a party or simply treating yourself to a delicious appetizer at home. Liver pâté is a classic recipe, loved by many, that brings a touch of refinement and nostalgia to every meal.

Ingredients

- 500 g chicken livers
- 1 yellow onion
- 6 garlic cloves (4 for cooking and 2 raw)
- 50 ml olive oil
- 150 ml dry white wine
- 150 g butter (preferably at room temperature)
- 1 bay leaf
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Iodized salt (to taste)
- Freshly ground pepper (to taste)
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon nutmeg

Recipe History

Liver pâté has deep roots in the culinary traditions of many cultures. Over time, it has been a cherished dish for its creamy texture and rich flavor, perfect for spreading on toasted bread or serving alongside fresh vegetables. This simple yet sophisticated recipe reminds us of family meals and special moments spent with loved ones.

Preparation Steps

1. Preparing the Ingredients
Start by peeling the onion and garlic. Finely chop the onion and crush 4 garlic cloves. These ingredients will add wonderful flavor to your pâté.

2. Sautéing the Onion and Garlic
In a deep skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until they become translucent and fragrant. It’s important not to brown them, just enhance their aroma.

3. Cooking the Livers
Add the cleaned and washed chicken livers to the skillet. Let them sauté over high heat for about 10 minutes, covering the skillet with a lid to retain moisture. This step is crucial for ensuring even cooking of the livers.

4. Adding Wine and Spices
After the livers are cooked, pour in the dry white wine and mix well. Then add the spices: thyme, oregano, rosemary, salt, pepper, sweet paprika, nutmeg, and the bay leaf. If necessary, add water to cover the ingredients. Cover the skillet again and let it simmer on low heat for 10 minutes. This process will allow the flavors to combine and penetrate the livers.

5. Finishing the Pâté
Once the livers have simmered, remove the bay leaf and add the butter cut into cubes, along with the remaining two raw garlic cloves. Blend everything with an immersion blender or in a food processor until you achieve a smooth and uniform paste. If you desire a creamier pâté, you can add a little extra butter or a splash of cream.

6. Cooling and Serving
Transfer the pâté to a bowl and cover it with plastic wrap. Let it cool to room temperature, then refrigerate for at least 2 hours (ideally overnight). This will allow the flavors to intensify and the texture to stabilize.

Serving Suggestions

Chicken liver pâté is usually served with toasted bread or crackers, alongside fresh vegetables such as peppers, tomatoes, or cucumbers. You can also add a splash of mustard sauce or onion jam for a delicious contrast.

Recipe Variations

If you want to experiment, you can add ingredients such as sautéed mushrooms, fresh herbs (parsley or dill), or even some nuts for added texture and flavor. You can also try using other types of liver, such as duck or beef liver, for a different culinary experience.

Calories and Nutritional Benefits

Chicken liver pâté is an excellent source of protein and vitamins, especially vitamins A and B12. A 100 g serving contains approximately 250-300 calories, but this can vary depending on the amount of butter used. It is important to consume the pâté in moderation, considering its caloric and fat content.

Frequently Asked Questions

1. Can I use frozen livers?
Yes, it is recommended to thaw the livers in the refrigerator before using them to maintain their texture and flavor.

2. How can I tell if the livers are cooked?
The livers are done when they have an even color and the inside is no longer pink. An effective way to check is to use a meat thermometer; the internal temperature should be around 70°C.

3. How long can the pâté be stored?
Chicken liver pâté can be stored in the refrigerator for 3-4 days. You can freeze the pâté, but it is recommended to consume it fresh for the best flavor.

4. What drinks pair well with liver pâté?
A dry white wine or a light red wine are excellent choices. Additionally, a blonde beer or a lemon-flavored soft drink can perfectly complement the taste of the pâté.

Keep this chicken liver pâté recipe in your cookbook and enjoy a simple yet sophisticated dish that will bring a touch of elegance to every meal. Enjoy your meal!