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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 Try Using Food to Elevate Your Mood.

Many of us believe that comfort foods are bad for us and that we need to stay away from them. Often, if the comfort food is a sugary food or another junk food, this is very true. Otherwise, comfort foods may be super healthy and good for you. There are several foods that, when you eat them, can improve your mood. When you are feeling a little down and are in need of an emotional boost, try some of these.

Eggs, you may be surprised to find out, are wonderful at fighting depression. Just see to it that you do not toss the yolk. The yolk is the part of the egg that is the most important in terms of helping you cheer up. Eggs, the yolks particularly, are loaded with B vitamins. B vitamins can be fantastic for raising your mood. This is because these vitamins increase the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Try eating an egg and cheer up!

Now you realize that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try some of these 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 11 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Chicken liver pâté:
  1. Take 500 g chicken liver
  2. You need 150 g unsmoked back bacon
  3. Take 1 white onion
  4. Use 2 cloves garlic
  5. Get Sprig Thyme
  6. Prepare 250 g unsalted butter
  7. Take Extra virgin olive oil
  8. Use Salt
  9. Take Ground black pepper
  10. Provide 50 ml brandy
  11. Prepare 50 ml port
Steps to make Chicken liver pâté:
  1. Fry diced bacon, onion and garlic with sprig of thyme until golden brown. Remove the sprig of thyme and keep the excess liquid in the pan. Dice this mixture until very fine in a food processor and keep to the side.
  2. On a medium heat fry the liver with the sprig of thyme in the same pan as before until lightly brown and flambé with the brandy. Once the flames have gone add the port and season well.
  3. On a low heat just melt the butter. If it overheats it will split and it will be spoilt.
  4. Blend the liver in a food processor until smooth after removing the thyme. Gradually add half of the liquid butter. Once it is fine add the bacon paste and mix well. Pour the pâté mix into serving dishes and let slightly cool down. Pour the butter over the top and set in the fridge until serving.
  5. Serve with Melba toast/ crackers with choice of chutney.

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