Chicken liver pâté (by gaby)

Name: Chicken liver pâté (by gaby)
Ingredients: 500 g chicken liver; 350 g butter; 3 tablespoons sour cream; 1 glass demi-sweet white wine; 2 large potatoes; salt; pepper; 1 teaspoon sweet paprika; 1/2 teaspoon dried basil; 1 teaspoon rosemary; 150 ml water; 2 medium onions; 4 cloves of garlic; 1 tablespoon cornstarch.

Meat - Chicken liver pâté (by gaby) by Otilia K. - Recipia

Chicken liver pâté: A homemade gourmet delicacy When you think of a recipe that brings rich flavors, fine textures, and is at the same time a healthy choice, chicken liver pâté is definitely a winner. This recipe not only combines simple and accessible ingredients, but also promises a memorable culinary experience. It is perfect for a sophisticated snack or as an appetizer for a special occasion. Let’s discover together how we can transform chicken liver into a delicacy! Preparation time: 30 minutes Cooking time: 30 minutes Total time: 60 minutes Servings: 8 Ingredients: - 500 g chicken liver - 350 g butter (at room temperature for easier incorporation) - 3 heaping tablespoons of sour cream - 1 glass of semi-sweet white wine - 2 large potatoes - Salt, to taste - Pepper, to taste - 1 teaspoon sweet paprika - ½ teaspoon dried basil - 1 teaspoon rosemary - 150 ml water - 2 medium onions - 4 garlic cloves - 1 tablespoon cornstarch Recipe history: Liver pâté is a dish with deep roots in traditional cuisine, cherished over generations as a way to make the most of less desirable meat. This recipe has been adapted from a family recipe, with diverse influences while retaining its rustic essence. So, let’s embark on this culinary journey! Step by step – Preparing chicken liver pâté: 1. Preparing the liver: Start by washing the chicken liver well under cold running water. After washing, pat it dry carefully using a paper towel to remove excess water. This step is crucial for achieving a fine texture in your pâté. 2. Cooking the liver: In a deep skillet, add a little butter and let it melt over medium heat. Once the butter has melted, add the liver and sauté for about 5 minutes, turning it periodically. Add 150 ml of water, cover the skillet with a lid, and let it simmer on low heat for 10 minutes. This cooking method will help retain the juices and flavors. 3. Adding the vegetables: After the liver has simmered, add the quartered onion and garlic cloves. Pour in the semi-sweet white wine and let everything simmer uncovered for another 10-12 minutes. This step will enhance the flavors and give the dish a subtle sweetness. 4. Seasoning: At the end of cooking, turn off the heat and add the basil, rosemary, paprika, the remaining butter, and sour cream. Mix well to achieve a uniform composition. 5. Blending: Transfer the mixture to a blender and puree until you obtain a smooth paste. If the texture is too thick, add a tablespoon of cornstarch and blend again. This will help achieve a creamy texture. 6. Thickening: Put the mixture back on the heat and stir constantly until it thickens. It’s important not to leave it on the heat for too long to avoid losing juiciness. 7. Preparing the mashed potatoes: In a separate pot, boil the two peeled potatoes until soft. Mash them well, then add the remaining butter and the liver mixture. Mix everything until you achieve a homogeneous blend. Here you can adjust the salt and pepper to taste. 8. Cooling and serving: Place the pâté in a container and let it cool at room temperature, then transfer it to the refrigerator for 2 hours. This will allow the flavors to meld and become more intense. Serving suggestions: Chicken liver pâté is best served on toasted bread slices or crunchy crackers. You can add a side of pickles or a light green salad to contrast with the fine texture of the pâté. A bottle of semi-dry white wine will perfectly complement the meal. Personalized variant: For an interesting twist, you can add some crushed toasted almonds to the pâté mixture. They will provide a crunchy texture and a unique flavor. Nutritional information: Chicken liver is an excellent source of protein and vitamins, being rich in iron, vitamin A, and B12. However, it’s important to consume in moderation due to its cholesterol content. This recipe, with a serving of 100 g of pâté, contains approximately 350 calories, making it a good choice for a snack or appetizer. Frequently asked questions: 1. Can I use liver of another type? Yes, you can experiment with veal or turkey liver, but the cooking time will vary. 2. How can I store the pâté? The pâté keeps well in the refrigerator in an airtight container for 3-4 days. 3. Can I freeze the pâté? Yes, the pâté can be frozen, and after thawing, it will be just as delicious if heated properly. This chicken liver pâté recipe is not only an excellent way to bring a touch of refinement to your table but also an opportunity to explore new flavors and cooking techniques. I invite you to try it and enjoy every bite!

Chicken liver pâté (by gaby)

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