Chicken Liver Paté recipe
We eat chicken liver paté cream on a regular basis, usually from the store. Unfortunately, you don’t always have time to bake it, but it’s well worth it. It is truly liver paté, not a concoction of various additives, flour, and bone meal. Chicken liver paté is simple to prepare and even simpler to consume. Homemade liver paté also makes an excellent hostess gift or souvenir.
Story of the Paté
When it comes to food, the French have brought us a lot of great things, and many cooking methods originated in France. They also brought us pâté in a variety of forms, including the classic chicken liver pâté. Although no one knows for certain when pâté was invented, evidence of the famous “pâté de fois gras” dating back to 1765, when it was created by Normandy chef Jean Joseph Clause, exists. They were typically prepared as spreadable pâtés made from any meat, primarily fish or liver. The finished pâté was usually covered with a thin layer of clarified butter and kept cool to aid in preservation.
The Advantages of Consuming Liver
Liver is high in vitamins and minerals. It is high in vitamins A and D, which are especially important in the winter. There is vitamin A in goose and chicken liver, and fish liver, vitamin B1 in pig liver, B6 primarily in chicken, and vitamin C and E in calf and chicken liver. It is also high in iron, copper, zinc, manganese, and selenium, as well as calcium and potassium. As a result, it is worthwhile to include liver in the diet on a regular basis. The best sources of vitamin D are liver, cod liver oil, and eggs.
The impact on the body
– Its high protein content promotes muscle strength
– Its vitamin B content promotes the health of the nervous system, immune system, circulatory system, skin, and hair
– Aids digestion
– May aid thyroid function
– Can also have a calming effect
– Because of its high iron content, it can also help with anemia
Tips for making Chicken Liver Paté
If you want to make a larger batch at once, no worries; it will keep in the refrigerator for 6-7 days in a tightly sealed container. It can be kept almost indefinitely if the top is sealed with melted fat, but it will run out much sooner. Always use a clean fork or knife to reach into it and make sure no crumbs get in, or if you are planning to consume it for a long time, always cover it with fat. Don’t limit yourself to just chicken liver. You can also use pork, veal, goose, or duck liver. It can also be made with butter instead of fat, but it is less tasty and less spreadable when cold.
Flavoring Options for Chicken Liver Paté
It can be flavored with fresh parsley, chives, honey, ketchup, or even chili sauce. Pour a little cognac, white wine, and/or balsamic vinegar while cooking if we’re really gourmets.
When it comes to seasoning, use your imagination: sage, thyme, marjoram, cumin, rosemary, allspice, curry, or cayenne pepper all go very well with chicken liver pate.
Ingredients:
- 250 g duck fat
- 500 g chicken liver ( or turkey, duck, pork, etc.)
- 3 cloves of garlic
- 1 shallot
- 1 tbsp of mustard
- 1/2 tsp of ground black pepper
- 1 tsp of salt
- thyme to taste
Steps:
- Melt the duck fat in a small saucepan and add the chicken livers.
- Mix with sliced garlic, chopped shallot, mustard and spices.
- Cook on low heat for about 20 minutes.
- Thoroughly blend, pour into a jar and cover with 2 tablespoons of melted duck fat.
- Allow to cool, seal and store in refrigerator. Consume within 1 week.
Watch our video about this recipe: