Chicken Liver Pâté

To prepare a delicious chicken liver pâté, we start by boiling the livers in salted water. This is an essential step as it helps to remove impurities and improves the final texture of the dish. Once the livers are boiled, carefully drain them and allow them to cool completely. Once cooled, pass about 3/4 of the amount through a meat grinder, using the finest sieve. This procedure will turn the liver into a fine paste, which will be the base for the pâté.

After obtaining the chopped liver, place it in a pot where you have previously heated a generous piece of butter. Cook it on low heat for about 5 minutes, stirring continuously to prevent sticking and ensure even cooking. At the end of this time, season the mixture with salt and pepper to taste, being careful not to overdo it, as other ingredients will also add flavors.

Once the mixture has cooled, add cream, the amount being adjustable according to personal preferences. Also add the remaining liver, cut into larger pieces, freshly chopped dill, and blend the composition well. If you want to enrich the flavor of the pâté, incorporate crushed garlic and, if preferred, a little brandy, which will give a refined and complex taste.

Once you have obtained a homogeneous composition, transfer the pâté to a glass dish or a casserole. For an extra touch of flavor, you can cover the pâté with a layer of flavored butter. To prepare this butter, melt 60 g of butter in a small saucepan, adding finely chopped thyme or green chives, leaving it on the heat for a minute, just enough to develop the flavors. Pour this flavored butter evenly over the pâté in the casserole.

After you finish preparing, let the pâté cool for at least an hour so that it firms up and the flavors combine harmoniously. Serve it with warm toasted bread slices, which will perfectly complement the fine texture and intense flavor of the pâté. This dish is ideal for both festive occasions and casual dinners, bringing a touch of refinement to every bite.

 Ingredients: -500 g chicken liver -200 ml cream -you can use even more, to taste -50 g butter -fresh dill, finely chopped, to taste -salt -pepper -1-2 crushed garlic cloves, optional -1-2 tablespoons brandy, optional For garnish, optional: -60 g butter -thyme leaves; green onion; etc., to taste, optional

 Tags:  chicken meat garlic unt sour cream gluten-free recipes