Chicken liver pate

Name: Chicken liver pate
Cuisine: British
Ingredients: 200 g chicken liver; 1/2 garlic clove; 70 g onion; 1 tbsp olive oil; 1 bay leaf; 1 tsp cattle epice (white pepper, dried ginger, cloves, nutmeg); 1 little cinnamon; 70 ml port wine; 60 ml double cream; 30 g unsalted butter; 1 teaspoon cognac; black pepper; salt; Extra virgin olive oil; rehydrated raisins

Hurry @hurry

Bristol, England, United Kingdom

This recipe for liver pâté is as light and aromatic as a dessert, with all the flavour of chicken liver. This is my 100th memorable recipe.

Hurry @hurry

Bristol, England, United Kingdom

This recipe for liver pâté is as light and aromatic as a dessert, with all the flavour of chicken liver. This is my 100th memorable recipe.

Saved

Ingredients

200 gchicken liver
White liver
1/2garlic clove
70 gonion
1 tbspolive oil
1bay leaf
1 tspcattle epice (white pepper, dried ginger, cloves, nutmeg)
1little cinnamon
70 mlport wine
60 mldouble cream
30 gunsalted butter
1 teaspooncognac
black pepper
salt
Extra virgin olive oil
rehydrated raisins

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Steps

1

Remove the streaks from the liver, cut it in half and wash it in cold water, changing the water three times.
Wash to remove the blood vessels in the liver.

Chicken liver preparation
2

Smell the liver and if it smells bad, soak it in milk for about an hour and then rinse with cold water. If it does not smell bad, cook it as it is.
3

Drain the liver, pat dry with kitchen paper and place on a flat plate to dry in the fridge for 30 minutes.
4

Cut the garlic cloves in half, remove the buds and fry them slowly in olive oil over low heat.
When it smells good, add the sliced onions and a pinch of salt and fry over low heat without burning.
5

When the onions are cooked enough to break up, add the liver and brown the surface slowly over low heat.
6

In a separate pan, add the spices except black pepper, herbs and port wine and bring to a simmer over high heat.
When it has reduced by half, remove the cloves and bay leaves and add the wine to the pan with the liver.
7

Heat over high heat and when the water is almost completely absorbed, add the cream and reduce slightly over low heat.
8

Remove from the saucepan and when cool enough to handle, process in a food processor to make a paste.
When a paste is formed, add the cognac and cold butter and stir further.
Strain through a strainer.
Transfer to a bowl, wrap in plastic wrap and refrigerate. Flatten the surface. Tap the bowl against a desk several times to release the air inside.
9

When the paste has cooled well and hardened, shape the surface with a spoon heated in hot water to scrape off the surface and serve.
Decorate with roasted black pepper and extra virgin olive oil, garnish with rehydrated raisins and you're done!

Tips

White liver

If you buy chicken liver you may find some liver whiter than others.This is the liver on the left side of the picture.This is a liver with a higher fat content than normal liver.In concept, it is similar to foie gras, but it is not force-fed and is spontaneous.It is very tasty with few unpleasant peculiarities and blood smells.Due to its high fat content, chicken liver paste made from it needs to be cooked with reduced amounts of milk fat such as cream or butter.