Lightning Fast Chicken Liver Pâté
How do you make a chicken liver pâté? Probably, you fry the onions until golden-brown, then cook (or fry) liver meat and then turn it all into a puree. Right? Anyway, that’s what I used to do, and it worked for me for some time. There’s nothing wrong with this process, but it is a bit time-demanding and requires a lot of attention. Recently I’ve seen another recipe, in which the pâté “practically” prepares it self, and it all takes only 10 minutes. The result is simply fabulous – its a great appetizer and you’ll get tons of compliments from your guests….
- 500 grams of fresh Chicken liver
- 2-3 glasses of chicken broth
- 250 grams of lard (melted chicken fat, or even butter)
- Salt, pepper
- 50 grams pistachios
- Clean the liver and put in a saucepan
- Warm up the broth and pour over the liver
- Bring the saucepan with the broth and the liver to boiling (under lid)
- Turn off the heat and leave for 7-10 minutes
- Cut the butter into small cubes (I actually used less – around 150 grams)
- Drain the broth, add salt and pepper
- Put the cooked liver meat in a blender and process into a smooth puree, adding butter gradually
- Chop the pistachios and stir them into the pâté
- Now you need to choose the way you are going to serve the pâté:
- Either put the pâté into small forms and cover with butter/lard
- Or take an English-cake form and lay wrapping film inside it, locate the pâté inside and cover/wrap with the firm. This way you could “cut” it into slices before serving
- Leave in a refrigerator for 24 hours
The original idea was to serve it with onion marmalade, but since there was no time, I used Quince Jam as a serving companion.
One more tip: if you are planning to serve it without a sweet jam/marmalade companion, add some thyme to the broth for extra taste (remove it, of course, before transferring the liver meat to the blender).