Gabriella liver pâté

Gabriella's Chicken Liver Pâté

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

Looking for a delicious, elegant, and easy-to-make appetizer? Gabriella's chicken liver pâté is exactly what you need! This recipe is quick, simple, and adds a touch of sophistication to any table.

Ingredients:
- 500 g chicken liver (or beef liver, as preferred)
- 100 g butter
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 100 ml hot chicken or beef broth
- 2 tablespoons flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon brandy (optional, for a more complex flavor)
- Toasted bread or savory crackers, for serving

Preparing Gabriella's chicken liver pâté is done in a few simple steps, but make sure to follow each detail to achieve a perfect result.

1. Start by melting the butter in a large skillet over medium heat. It is important that the butter does not burn, so keep a constant eye on it.

2. Add the chopped onion to the skillet and sauté until it becomes translucent, about 5-7 minutes. At this point, minced garlic can be added, cooking everything for another minute to release its aroma.

3. The next step is to add the liver to the skillet, mixing well to coat it in the aromatic butter. Cook the liver for 5-7 minutes until it is lightly browned. If using beef liver, ensure it is cooked to an internal temperature of 70°C to be safe.

4. Once the liver is cooked, remove the skillet from the heat. Add the flour and quickly stir to prevent lumps from forming. After a minute, pour in the hot broth, stirring constantly to achieve a smooth mixture.

5. Place the skillet back on the heat, add the thyme, salt, and pepper, then let it simmer for 10-15 minutes, stirring occasionally. If you desire a more sophisticated flavor, add the brandy in the last minutes of cooking.

6. After the mixture has thickened, take the skillet off the heat. Let it cool slightly, then pour everything into a blender. Blend until you achieve a smooth and creamy paste. If necessary, you can adjust the texture by adding a little extra broth.

7. Transfer the pâté to a bowl or a lidded container and let it cool to room temperature, then refrigerate for at least 2 hours or up to a full day to set.

Serving Gabriella's chicken liver pâté is an art in itself. You can spread it on toasted bread, savory crackers, or use it as a filling for mini tartines. A garnish of pickles or red onion jam adds a delicious contrast and a note of freshness.

Possible variations: You can experiment with different spices to adapt the pâté's flavor to your preferences. For example, adding chili peppers can provide a spicy note, while fresh dill can bring a refreshing aroma.

Gabriella's chicken liver pâté is the perfect choice for a gathering with friends, an elegant lunch, or any special occasion. Try this simple recipe and you will surely impress everyone!

 Ingredients: 1 kg of pork liver (I used veal liver), 250 g of smoked ham (I accidentally bought unsmoked, it was good anyway), 120 g of butter, 90 g of flour, 1 liter of broth, 1 onion, 2 eggs (I used 3 medium), salt, pepper.