Mom’S Chicken Liver Pã¢Tã©

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, we're going to prepare a special dish, Mom’s Chicken Liver Pâté. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Mom’s Chicken Liver Pâté is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It's enjoyed by millions every day. They are fine and they look fantastic. Mom’s Chicken Liver Pâté is something that I have loved my entire life.

Many things affect the quality of taste from Mom’s Chicken Liver Pâté, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mom’s Chicken Liver Pâté delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mom’s Chicken Liver Pâté is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mom’s Chicken Liver Pâté estimated approx 30 minutes.

To get started with this recipe, we must prepare a few components. You can cook Mom’s Chicken Liver Pâté using 11 ingredients and 6 steps. Here is how you cook that.

We recently found this classic recipe that my mom used to make years ago! Use fresh herbs if possible, you can really tell the difference in this recipe, the aromas are amazing!

Ingredients and spices that need to be Prepare to make Mom’s Chicken Liver Pâté:

1. 400 g chicken livers trimmed & cleaned
2. 1 large onion chopped
3. 3 cloves garlic crushed
4. 40 g butter
5. 7.5 ml mixed herbs
6. 2 bay leaves
7. 5 ml fresh thyme or sprig of fresh thyme
8. 7.5 ml fresh chopped parsley
9. Salt and black pepper
10. 40 ml brandy
11. 150 g butter to blend

Instructions to make to make Mom’s Chicken Liver Pâté

1. Place all ingredients expect brandy and 150g butter into a thick bottomed pan.
2. Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally.
3. Cool and remove bay leaf.
4. Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth.
5. Portion into ramekins and refrigerate overnight to set.
6. Serve with your favourite crackers, bread or melba toast and chutney!

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So that's going to wrap it up for this special food Step-by-Step Guide to Prepare Favorite Mom’s Chicken Liver Pâté. Thank you very much for reading. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!