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We hope you got benefit from reading it, now let’s go back to mom’s chicken liver pâté recipe. You can cook mom’s chicken liver pâté using 11 ingredients and 6 steps. Here is how you do that.

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

1. Provide of chicken livers trimmed & cleaned.
2. Provide of large onion chopped.
3. Get of garlic crushed.
4. Prepare of butter.
5. Use of mixed herbs.
6. Take of bay leaves.
7. Get of fresh thyme or sprig of fresh thyme.
8. Prepare of fresh chopped parsley.
9. You need of Salt and black pepper.
10. Get of brandy.
11. Take of butter to blend.

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!.

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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