Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mom’s chicken liver pâté. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Season pâté to taste with freshly ground pepper. Learn how to make a Chicken Liver Pâté Recipe. This chicken liver pate recipe is a perfect cold appetizer to spread on a French baguette and to share with. This creamy and rich chicken liver pâté recipe is full of buttery, fatty flavor and amazing to eat with even just a slice of baguette.

Mom’s Chicken Liver Pâté is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Mom’s Chicken Liver Pâté is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have mom’s chicken liver pâté using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mom’s Chicken Liver Pâté:

1. Prepare 400 g chicken livers trimmed & cleaned
2. Get 1 large onion chopped
3. Get 3 cloves garlic crushed
4. Make ready 40 g butter
5. Make ready 7.5 ml mixed herbs
6. Get 2 bay leaves
7. Get 5 ml fresh thyme or sprig of fresh thyme
8. Prepare 7.5 ml fresh chopped parsley
9. Get Salt and black pepper
10. Prepare 40 ml brandy
11. Take 150 g butter to blend

Pâté is one of my favorite ways to incorporate organ meat into my diet. I love to spread it on cucumber slices or celery. Unlike some other organ meat sausages and spreads, pâté does still taste a little like liver (the flavor is muted but it's still there). If you use a mild-flavored liver like chicken liver or calf's.

Instructions to make Mom’s Chicken Liver Pâté:

1. Place all ingredients expect brandy and 150g butter into a thick bottomed pan.
2. Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally.
3. Cool and remove bay leaf.
4. Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth.
5. Portion into ramekins and refrigerate overnight to set.
6. Serve with your favourite crackers, bread or melba toast and chutney!

Unlike some other organ meat sausages and spreads, pâté does still taste a little like liver (the flavor is muted but it's still there). If you use a mild-flavored liver like chicken liver or calf's. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. A Chicken Liver Pâté (aka Chopped Liver recipe) passed down through generations.

So that is going to wrap it up for this special food mom’s chicken liver pâté recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!