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Before you jump to Chicken liver pâté recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Drink water, not other beverages. Sipping a soda or cup of coffee from time to time won’t hurt you too badly. It is, however, a bad idea to exclusively drink soda or coffee. When you decide on water more than other beverages you are helping your body remain very healthful and hydrated. This also helps you reduce your caloric intake by hundreds of points without needing to buy and eat gross diet foods. Water is ordinarily one of the keys to really slimming down and becoming really healthy.

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We hope you got benefit from reading it, now let’s go back to chicken liver pâté recipe. To make chicken liver pâté you only need 11 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Chicken liver pâté:

1. Take of chicken liver.
2. Get of unsmoked back bacon.
3. Get of white onion.
4. Prepare of garlic.
5. Take of Thyme.
6. Use of unsalted butter.
7. Take of Extra virgin olive oil.
8. Prepare of Salt.
9. Use of Ground black pepper.
10. Provide of brandy.
11. Provide of 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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