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Before you jump to Mom’s 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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We hope you got insight from reading it, now let’s go back to mom’s chicken liver pâté recipe. To cook mom’s chicken liver pâté you only need 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Mom’s Chicken Liver Pâté:
- Take 400 g of chicken livers trimmed & cleaned.
- Prepare 1 of large onion chopped.
- Get 3 cloves of garlic crushed.
- Prepare 40 g of butter.
- You need 7.5 ml of mixed herbs.
- You need 2 of bay leaves.
- Prepare 5 ml of fresh thyme or sprig of fresh thyme.
- You need 7.5 ml of fresh chopped parsley.
- Get of Salt and black pepper.
- Get 40 ml of brandy.
- Provide 150 g of butter to blend.
Instructions to make Mom’s Chicken Liver Pâté:
- Place all ingredients expect brandy and 150g butter into a thick bottomed pan..
- Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally..
- Cool and remove bay leaf..
- Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth..
- Portion into ramekins and refrigerate overnight to set..
- Serve with your favourite crackers, bread or melba toast and chutney!.
My mom loves liver, which means I grew up hating it — the smell, the texture, the bitter iron taste — though the affordable price of even fancy free-range. 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.
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