Chicken Liver Pate
- Carbohydrate 0.92407619051647 g
- Cholesterol 202.72 mg
- Fat 20.3385659454827 g
- Fiber 0.0720249722898464 g
- Protein 7.85270452894001 g
- Saturated Fat 12.2086177582959 g
- Serving Size 1 1 serving (87g)
- Sodium 161.687839426412 mg
- Sugar 0.852051218226623 g
- Trans Fat 1.59260609553578 g
- Calories 228 calories
Step-by-step
- Dry and clean chicken livers.
- Chop onion and garlic finely.
- Sweat garlic and onion in a little butter.
- Set aside.
- Saute chicken livers.
- Add onion mixture.
- Add red wine and pate spice.
- Let cook down until almost all liquid is reduced.
- Place mixture in food processor.
- Process and let cool.
- Cream butter separately.
- Fold in cooled liver mixture.
- Mix thoroughly.
- At this point, you can put it into a nice bowl or crock.
- You can also roll it in wax paper.
- Chill the pate over night.
- If you rolled it up, slice it for putting on toast.
- If you did not roll it up, it is advisable to let it come to just about room temperature before serving.
While terrines often require precise molds and multiple cuts of meat, this pan-cooked liver pate relies on rapid reduction and direct sautéing to concentrate flavor quickly. Processing the ingredients efficiently yields a spread that rivals expensive charcuterie without requiring specialized French culinary gear.
- Scale quantities proportionally by keeping the 2:1 ratio of liver to butter intact to ensure proper setting during chilling.
- Sweat the onions and garlic over medium-low heat until translucent without browning, preventing bitter notes from entering the mixture.
- Reduce the red wine completely until no liquid pools in the pan, avoiding a watery texture in the final spread.
- Cream the butter separately in a mixer until pale and fluffy before incorporating the cooled liver base to maximize airiness.
- Chill the finished pate for at least 12 hours to allow the butter to solidify and the spices to fully permeate the protein.
Standard metal mixing bowls and hand beaters substitute effectively for professional culinary machinery when creaming the butter. Allowing the finished spread to sit at room temperature for fifteen minutes before serving softens the fats just enough to release the aromas.
