Indulge in the rich, savory delight of homemade Chicken Liver Pâté, a classic gourmet spread that’s surprisingly simple to prepare. This recipe transforms humble ingredients into a luxurious appetizer or centerpiece for your charcuterie board. Chicken liver, the star of this dish, is not only flavorful but also incredibly nutritious. It’s exceptionally rich in iron, a vital mineral essential for red blood cell formation and oxygen transport in the body. This makes chicken liver pâté not just a treat for your taste buds but also a beneficial choice for your health.
Ingredients:
- 600 g chicken livers, cleaned and trimmed
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 50-100 g butter, at room temperature (adjust to your preference)
- Salt, to taste
- Ground black pepper, to taste
- 1 bay leaf
Cooking method:
1. Prepare the Ingredients:
- Start by cleaning the chicken livers. Remove any sinew or green parts, and cut them into similar-sized pieces for even cooking.
- Finely chop the onion and carrot. The finer they are chopped, the smoother your pâté will be.
2. Cook the Vegetables:
- In a large frying pan, melt a portion of the butter (about 20 g) over medium heat.
- Add the chopped onion and carrot, along with a pinch of salt. Cook until they are soft and the onions are translucent, about 5-7 minutes.
- Remove the vegetables from the pan and set them aside.
3. Cook the Chicken Livers:
- Boil the Livers:Before frying, it’s important to boil the chicken livers. This step ensures they are cooked through and tender. Place the livers in a pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer for about 20 minutes. This will also help to remove any impurities.
- After boiling, drain the livers and let them cool slightly. Pat them dry with paper towels to remove excess water.
Fry the Livers: - Heat the same pan used for the vegetables over medium-high heat. You may add a bit more butter if needed.
- Add the boiled and dried chicken livers and the bay leaf to the pan.
- Season the livers with salt and pepper. Fry them for about 3-5 minutes on each side until they are nicely browned on the outside. Remember, they are already cooked through from the boiling, so this step is mainly to develop color and flavor on the outside.
- Once browned and cooked to your liking, remove and discard the bay leaf.
4. Blend the Pâté:
- Transfer the cooked livers, onions, and carrots to a food processor. Blend until smooth. For an even smoother texture, you can pass the mixture through a sieve.
- While blending, gradually add the remaining butter to the mixture. The butter will make the pâté creamy and add richness. Adjust the amount of butter to your preference.
5. Season and Chill:
- Taste the pâté and adjust the seasoning with more salt and pepper, if needed.
- Transfer the pâté to a serving dish or individual ramekins. Cover with plastic wrap, making sure it directly touches the surface of the pâté to prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours, or until firm. The flavors will develop more if left overnight.
6. Serve:
- Serve the chicken liver pâté chilled. It pairs wonderfully with toasted bread, crackers, or as part of a charcuterie board. Garnish with fresh herbs or a sprinkle of coarse salt if desired.
Enjoy your homemade delicious and tender chicken liver pâté!