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Melt In The Mouth Chicken Liver Pate

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Ingredients

Adjust Servings:
450 g unsalted butter (at room temperature)
1 onion, diced
1/4 teaspoon brown sugar
675 g chicken livers (cleaned i.e. remove any green bits)
2 garlic cloves, diced
3 tablespoons double cream
2 teaspoons fresh thyme or 2 teaspoons lemon thyme leaves
1 tablespoon lemon juice
salt and pepper (to season)

Nutritional information

423
Calories
372 g
Calories From Fat
41.4 g
Total Fat
25.2 g
Saturated Fat
335.8 mg
Cholesterol
55.1 mg
Sodium
1.8 g
Carbs
0.2 g
Dietary Fiber
0.7 g
Sugars
12.1 g
Protein
130g
Serving Size

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Melt In The Mouth Chicken Liver Pate

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    Cuisine:

    This is awesome!!!! I have been trying to find a recipe like my Mom used to make...
    but I have not had too much luck. The criteria for the recipe....it had to start with a pound of butter...lol which I knew would make it melt in your mouth...hence your name. So thank you so much for sharing the wonderful recipe!

    • 80 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Melt in the Mouth Chicken Liver Pate, A simple sauteed chicken liver pate flavoured with caramalised onions, garlic and thyme It is extremely unctuous and full of butter and cream! Though this is quick and easy to prepare it does need at least 3 hours chilling time and will benefit from being made a day in advance and left in the fridge until needed Remove from fridge 20 minutes before serving , This is awesome!!!! I have been trying to find a recipe like my Mom used to make but I have not had too much luck The criteria for the recipe it had to start with a pound of butter lol which I knew would make it melt in your mouth hence your name So thank you so much for sharing the wonderful recipe!, A simple sauteed chicken liver pate flavoured with caramalised onions, garlic and thyme It is extremely unctuous and full of butter and cream! Though this is quick and easy to prepare it does need at least 3 hours chilling time and will benefit from being made a day in advance and left in the fridge until needed Remove from fridge 20 minutes before serving


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    Steps

    1
    Done

    Melt 20g Butter in a Large Heavy-Based Pan , Add Onions and Brown Sugar, Cover Pan and Sweat Over a Low Heat For 5 Minutes.

    2
    Done

    Uncover Pan, Stir Onions and Cook on a Medium Heat For 10 Minutes or Until They Are Soft and Starting to Colour.

    3
    Done

    Add Another 100g of Butter to the Pan and Allow It to Melt.

    4
    Done

    Add Chicken Livers, Garlic and Thyme Leaves and Continue to Cook on a Medium Heat, Stirring Every So Often to Ensure the Mixture Doesn't "catch" (stick or Burn) Until Livers Are No Longer Pink.

    5
    Done

    Transfer Mixture to a Food Processor and Leave to Cool.

    6
    Done

    Add Lemon Juice to Pan to Deglaze and Add to Pate Mixture.

    7
    Done

    Add Remaining Butter, Cream, Salt and Pepper to the Mixture and Process Until Smooth.

    8
    Done

    Check Seasoning and Adjust as Necessary.

    9
    Done

    If You Like This Consistency Then All You Need Do Is Spoon the Pate Into a Serving Dish, Cover With Clingfilm and Chill For at Least 3 Hours. However I Pass the Pate Through a Fine Metal Mesh Sieve Before Chilling It.

    10
    Done

    Serve With Hot Wholemeal Toast, Warm Soda Bread or Crostini.

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