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Chicken Liver Pâté
Chicken Liver Pâté

Before you jump to Chicken Liver Pâté recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Many of us believe that comfort foods are terrible for us and that we must keep away from them. At times, if your comfort food is essentially candy or other junk foods, this holds true. Other times, however, comfort foods can be completely nutritious and it’s good for you to consume them. There are several foods that, when you consume them, can boost your mood. When you feel a little down and are in need of an emotional boost, test out a few of these.

Cold water fish are great for eating if you are wanting to battle depression. Cold water fish like tuna, trout and wild salmon are rich in DHA and omega-3 fatty acids. Omega-3 fatty acids and DHA are two things that truly help the grey matter in your brain run a lot better. It’s true: eating a tuna fish sandwich can basically help you overcome depression.

Now you realize that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to chicken liver pâté recipe. You can have chicken liver pâté using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chicken Liver Pâté:
  1. Prepare 12 tablespoons (1.5 sticks) unsalted butter, cut into cubes
  2. Use 2 large shallots, peeled and finely chopped (3/4 to 1 cup)
  3. Get 1 pound fresh chicken livers, trimmed of fat and connective tissue
  4. Provide 2 teaspoons dried thyme or 1 Tablespoon of fresh thyme that's been chopped (lavender and parsley are also great additions - or even dried Herbes de Provence)
  5. Prepare 1/3 cup dry vermouth (you can also use red or white wine, Port, or Madeira, depending on which flavor you prefer)
  6. Use 1 teaspoon kosher salt to start
  7. Use 1/2 teaspoon black pepper
Instructions to make Chicken Liver Pâté:
  1. Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sweat them for 4 to 5 minutes…
  2. Just until they're all translucent. You don't want them to brown. Then add thyme, stir it in, and let it bloom in the hot butter for a minute or so.
  3. Add vermouth, turn heat to high, and let it reduce by about half.
  4. Then add chicken livers and gently toss them in the sauce.
  5. Add salt and pepper, then let livers cook, occasionally gently stirring and folding to make sure all sides get cooked, just until the livers are lightly browned on the outside, but still tender and pink on the inside.
  6. Let livers cool for 15 minutes or so before putting them in a food processor or blender (along with all of the sauce) and puree until smooth.
  7. Add remainder of the butter (8 Tablespoons) and blend again until completely smooth. Adjust seasoning if needed and blend a few more seconds.
  8. Transfer the pâté into a lidded container, give the bottom a few gentle taps on the counter to pack it, then cover entire surface with plastic wrap or wax paper, put lid on container, and refrigerate until firm. (At least two hours.) - - The pâté should keep at least 5 to 7 days well refrigerated.
  9. Serve with baguette, toast, or crackers, and enjoy! :)

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