Chicken liver pâté

Name: Chicken liver pâté - Cezara E.
Ingredients: 500 g; chicken/turkey fillet 1 cup; milk for marinating 1 tablespoon; oil for frying (can be olive oil) 100 g; onion (one large onion) 15 g garlic (4 large cloves) + 2 for marinating 2; 3 tablespoons red wine (I replaced it with 1 tablespoon balsamic vinegar) 1; 2 tablespoons brandy (optional; I didnt add) 70 g butter 1 teaspoon sweet mustard 3; 4 heaping tablespoons thick sour cream (if its liquid like I had about 7; 8) 1; 2 sprigs thyme (equivalent to 1 teaspoon from the packet) salt (to taste) pepper (to taste)

Appetizers - Chicken liver pâté by Cezara E. - Recipia

Chicken liver pâté – a simple and delicious recipe Who doesn't love a creamy liver pâté spread on a slice of fresh bread? This chicken liver pâté recipe is not only easy to make, but it also offers a healthy alternative to store-bought products filled with preservatives and additives. Our dish has an intense flavor, a fine texture, and is perfect for serving at a festive meal or as an appetizer at a gathering with friends. Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes Number of servings: 4-6 Frequently asked questions: 1. How long can the pâté be stored? The pâté can be kept in the refrigerator for 3-4 days in containers or jars with lids. 2. Can I use turkey liver instead of chicken liver? Of course! Turkey liver offers a distinct flavor but can be successfully used in this recipe. 3. How can I vary the recipe? You can add spices like dill or fresh parsley, or you can experiment with different types of butter, such as salted butter for a more intense taste. Let's get started! Ingredients: - 500 g chicken liver - 1 cup milk (for marinating) - 1 tablespoon oil (olive or any preferred type) - 100 g onion (about one large onion) - 15 g garlic (4 large cloves) + 2 for marinating - 1-2 tablespoons red wine (replaced with 1 tablespoon balsamic vinegar) - 70 g butter (preferably homemade) - 1 teaspoon sweet mustard - 3-4 tablespoons thick sour cream (if using thinner sour cream, adjust the amount) - 1-2 sprigs of thyme (or 1 teaspoon dried) - Salt and pepper (to taste) Preparation: 1. Preparing the liver: Start by cleaning the liver from membranes and washing it well under cold water. Then, place the liver in a bowl and add enough milk to cover it. Also, add the 2 crushed garlic cloves. This step is essential to reduce the bitter taste of the liver. Let it marinate in the refrigerator for at least one hour. 2. Cooking the ingredients: After the liver has marinated, drain it and rinse it gently. In a non-stick pan, heat 1 tablespoon of oil and sauté the finely chopped onion over low heat for 1-2 minutes. Then, add the drained liver and the 4 chopped garlic cloves. Cook everything over medium heat, stirring occasionally, until the liquid released by the liver reduces. 3. Adding the wine: Once the liquid has reduced, add the wine (or balsamic vinegar) and a little water to prevent burning. Let the mixture simmer for a few minutes, then add the remaining garlic and a teaspoon of thyme. Cook until the liquid is almost completely evaporated, stirring occasionally. 4. Making the liver paste: Once the liver is cooked, remove it from the pan and place it in a bowl or the container of a food processor. Add 70 g of butter cut into pieces and blend the ingredients until you achieve a smooth paste. 5. Finalizing the pâté: Add the sour cream, mustard, salt, and pepper to taste. Blend a few pulses to combine everything. Check the flavor and adjust the seasonings to your preference. 6. Storing: Transfer the pâté into jars or containers. Cover them well and place them in the refrigerator to allow the butter to firm up and achieve a perfect texture. Serving: The liver pâté is usually served on slices of toasted bread, but you can also experiment with savory crackers or raw vegetables like carrots and celery. A garnish of pickled onions or sour cucumbers can add a delicious contrast. Possible variations: This pâté can be customized in many ways. You can add chopped green olives for a more intense flavor or replace some of the sour cream with cottage cheese for a lighter version. Additionally, for a more exotic flavor, you can add spices like cumin or curry. Nutritional benefits: Chicken liver is an excellent source of protein, vitamins A and B12, as well as minerals like iron and zinc. Consumed in moderation, liver pâté can be a healthy part of a balanced diet. In conclusion, this chicken liver pâté recipe is not only easy to make but also offers a wonderful opportunity to experiment with flavors and textures. Whether it's for a festive meal or a simple snack, this pâté will surely be appreciated by everyone who tries it. Bon appétit!

Chicken liver pâté

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