Hello fellow foodies and wellness warriors! As a lover of delectable dishes and a flag bearer of healthy living, I am always excited to share recipes that live at the intersection of taste and wellness. In the spotlight today is Chicken Liver Pate, a delicious and nutrient-dense dish that excels in delivering a vitamin B12 boost right when you need it. Bursting with flavour with a soft and creamy texture, this spreadable delicacy is a joy for the palate and a nourishing feast for your body.
Ingredients List
To prepare this heavenly dish, you’ll need:
- 500g Chicken livers
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon of fresh thyme, chopped
- 1/2 teaspoon of fresh rosemary, chopped
- 150g of unsalted butter
- 1/4 cup of brandy or cognac
- Salt and black pepper to taste
Instructions
Venture into the exciting journey of creating Chicken Liver Pate by following these steps:
- Trim off any fat or connective tissue from the chicken livers and pat them dry with a towel.
- Melt half the butter in a pan over medium heat. Add onions and garlic, sauté until they turn golden brown.
- Stir in the chicken livers, thyme and rosemary. Season with salt and pepper and cook until the livers are firm outside but still pink inside.
- Pour the brandy into the pan and simmer until most of the liquid evaporates.
- Blend the liver mixture in a food processor until smooth. Gradually add the remaining butter and blend until the consistency is creamy.
- Spoon the pate into ramekins or a terrine dish, smoothen the surface and cover with plastic wrap. Chill in the fridge overnight to allow the flavors to meld beautifully.
Cooking Time & Servings
Preparation and cooking time for this protein-packed pate is around one hour. The recipe serves six people – a perfect treat for a little get-together!
Nutritional Information
Not just a foodie’s delight, Chicken Liver Pate is packed to the brim with nutritional value. Each serving gives your body an array of beneficial nutrients, with a special shout-out to Vitamin B12 – crucial for brain functioning and producing red blood cells.
| Nutrients | Quantity per serving |
|---|---|
| Total Calories | 220 Kcal |
| Fats | 16g |
| Carbohydrates | 4g |
| Proteins | 14g |
| Vitamin B12 | 16.6 micrograms |
Tips and Tricks
Savor the flavors of this tantalizing dish by following these tips for the best Chicken Liver Pate:
- If you’re not a fan of alcohol, replace the brandy with chicken broth.
- Substitute butter with coconut oil for a dairy-free version.
- Serve your pate with a side of crackers, toasted bread, or cucumber slices – the possibilities are endless!
To wrap it up, the flavors of this dish bring…
Oh, the mouth-watering amalgamation of creamy goodness and rich, savory chicken liver – like a symphony on your tongue! A testament to the fact that healthy food can be incredibly delightful, our Chicken Liver Pate certainly ticks all the boxes. Let’s motivate each other by sharing a photo of your pate masterpiece on Instagram with the hashtag #VitaminB12Boost. Questions, thoughts, or your unique twist on the recipe? Drop them in the comments below.
Frequently Asked Questions
Can I freeze Chicken Liver Pate?
- Absolutely! It freezes well for up to two months in an airtight container.
I don’t drink, can I skip the brandy?
- Absolutely. You can use chicken broth as a non-alcoholic alternative.
Can I use a blender if I don’t have a food processor?
- Most certainly. Just make sure to blend until you get a smooth consistency.
How long does Chicken Liver Pate last in the fridge?
- Consumed within a week, it should stay fresh. Remember to cover it to avoid it absorbing other flavors.
Can I use another meat instead of chicken liver?
- Definitely. You can experiment with pork or beef liver. Remember to adjust the cooking time as needed.
So, are you ready to embark on this culinary journey? With its vibrant flavors, myriad of health benefits, and beautiful simplicity, Chicken Liver Pate is a dish that deserves to be on your table. Happy cooking!
Homemade Chicken Liver Pate Recipe
Ingredients
- 500 gram Chicken livers Finely chopped
- 1 Onion Minced
- 3 Garlic cloves Chopped
- 1 teaspoon  Thyme Chopped
- 1/2 teaspoon Rosemary Chopped
- 150g gram Unsalted butter
- 1/4 Cup Brandy or Cognac
- 1/2 teaspoon Salt and black pepper
Instructions
- Trim off any fat or connective tissue from the chicken livers and pat them dry with a towel.
- Melt half the butter in a pan over medium heat. Add onions and garlic, sauté until they turn golden brown.
- Stir in the chicken livers, thyme and rosemary. Season with salt and pepper and cook until the livers are firm outside but still pink inside.
- Pour the brandy into the pan and simmer until most of the liquid evaporates.
- Blend the liver mixture in a food processor until smooth. Gradually add the remaining butter and blend until the consistency is creamy.
- Spoon the pate into ramekins or a terrine dish, smoothen the surface and cover with plastic wrap. Chill in the fridge overnight to allow the flavors to meld beautifully.
Notes
- If you’re not a fan of alcohol, replace the brandy with chicken broth.
- Substitute butter with coconut oil for a dairy-free version.
- Serve your pate with a side of crackers, toasted bread, or cucumber slices – the possibilities are endless!
