Ingredients
-
500
-
250
-
2
-
250
-
3
-
125
-
1
-
1/4
-
-
1/2
-
-
-
-
-
Directions
Cheat’s Chicken Liver Pate, I got this recipe for a school mum, Sue Stibbard She always liked to make things go further on her tight budget so she came up with this recipe for chicken liver pate with a twist; hard boiled eggs are added to the recipe This gives the pate a lighter texture People are surprised when I tell them that there are hard boiled eggs in the pate This recipe makes a large batch and you will certainly get compliments for your skills in mastering chicken liver pate , I made this only with 250g butter, cloves and allspice (allspice as a substitute for mace) used Curvoisier Brandy This is the 2nd time I am making this as it is really tasty, inexpensive and I can freeze it as well It is a great recipe, thank you so much for posting!, I was able to get my hands on some beautiful organic fed, free range chicken livers from a local Organic Valley dairy farm that also raises meat chickens, and I really wanted to do them justice I found this recipe and after looking at several other recipes and showing the list of potential recipes to my husband, we decided to go with this one AND I AM SO GLAD WE DID This is a superb recipe! I just finished making it and putting the pate in the fridge It almost filled one 8 bread pan I was worried about the spices because I was thinking sage, thyme and/or rosemary would be better But when all was put together and I sampled it, it was DIVINE It tastes like the good pates that I try to find for the once-a year-holiday treat I should not doubt the words of so many high reviews I could see this being good with or without the brandy Also, I did not have mace so used 1/2 part nutmeg and 1/2 part allspice to substitute Also, after pulling out the sinewy threads from the livers, I forgot to cut them into 1 pieces But I cooked them in the soft onions and garlic on low heat and stirred frequently This caused the liver to break up into a slurry while cooking but it allowed me to closely monitor the color so as not to overcook Once cooked and I combined the rest of the ingredients, I kept adding salt and pepper in increments until me and Hubby were satisfied used a food processor but I bet an immersion blender would work just as well to bring this to a fine pudding texture WOW I am looking forward to trying this with beef and pork livers in the near future What a great way to get your liver! Thank you Chrissyo!
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Steps
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1
Done
|
Separate Livers from the Gall Bladders. |
|
2
Done
|
Trim Chicken Livers of Threads and Gall and Chop Livers Into 1 Inch Pieces. |
|
3
Done
|
Fry Onions and Garlic in 250g Butter Until Soft. |
|
4
Done
|
Add the Chicken Liver Pieces to the Softened Onions and Fry Until the Livers Are Firm but Still Pink Inside. |
|
5
Done
|
Remove from the Heat and Stir in the Chopped Eggs and Softened Butter, Brandy, Ground Cloves, Salt and Pepper to Taste and Mace. |
|
6
Done
|
Then Place in a Food Processor and Blend Until Smooth. |
|
7
Done
|
Adjust Seasoning If Required. |
|
8
Done
|
Put the Pate Into Your Containers and Pour a Little Melted Butter on the Top of the Containers of Pate to Seal It. |
|
9
Done
|
Put Into the Fridge Until Required. |
