Petitchef

Creamy chicken liver pâté

Main Dish
4 servings
15 min
15 min
Very Easy

Ingredients

Number of serving: 4
500 g of chicken liver you can remove the heart that is usually included when you buy the chicken liver.

3 tablepsoons butter

1 tetra pack whipping or all-purpose cream

about 1 cup

3 small or 2 medium onions, peeled and chopped

5 cloves garlic, peeled and crushed

several dried herbs such as 1/3 teaspoon each of basil

oregano and thyme

¼ teaspoon tarragon

1/3 teaspoon ground pepper

½ teaspoon iodized salt or to taste.

Preparation

  • Place all the ingredients in a blender starting with garlic, onion, dried herbs, salt and ground pepper.
  • Add in cooked liver followed by the softened butter and then the cream.
  • Arrange your blender and simply pulse it several times until a smooth, rich and creamy consistency is attained. Taste and adjust the seasonings.
  • So divide the pâté mixture in two aluminium container called lyanera in the Philippines. You can use any terrine or medium-sized shallow bake ware.
  • Cook by steaming on low heat with the lid partially open to avoid bubbling. Cook until it is slightly firm.
  • Your creamy chicken liver pâté is ready to be served. Slightly toast some sliced bread and spread the liver pâté for a distinctly delicious sandwich.
  • You can also use the pâté to top your favorite crackers and other types of crusty bread.

Photos

Creamy Chicken Liver Pâté, photo 1Creamy Chicken Liver Pâté, photo 2Creamy Chicken Liver Pâté, photo 3Creamy Chicken Liver Pâté, photo 4Creamy Chicken Liver Pâté, photo 5Creamy Chicken Liver Pâté, photo 6Creamy Chicken Liver Pâté, photo 7Creamy Chicken Liver Pâté, photo 8Creamy Chicken Liver Pâté, photo 9Creamy Chicken Liver Pâté, photo 10Creamy Chicken Liver Pâté, photo 11Creamy Chicken Liver Pâté, photo 12




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