Looking for the perfect Chicken Liver Pâté recipe? look no further! We provide you only the best Chicken Liver Pâté recipe here. We also have wide variety of recipes to try.

If you are having trouble recently in the kitchen when it involves getting your food perfect, you are not alone. Many individuals have all-natural cooking talent but not quite sufficient expertise to cook with perfection. This Chicken Liver Pâté recipe is a great start, very easy to cook and delicious.

Provide unsalted butter, cut into cubes.
You need large shallots, peeled and finely chopped (3/4 to 1 cup).
You need fresh chicken livers, trimmed of fat and connective tissue.
Provide dried thyme or 1 Tablespoon of fresh thyme that's been chopped (lavender and parsley are also great additions - or even dried Herbes de Provence).
You need to prepare dry vermouth (you can also use red or white wine, Port, or Madeira, depending on which flavor you prefer).
Provide kosher salt to start.
You need black pepper.

Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sweat them for 4 to 5 minutes....
Just until they're all translucent. You don't want them to brown. Then add thyme, stir it in, and let it bloom in the hot butter for a minute or so..
Add vermouth, turn heat to high, and let it reduce by about half..
Then add chicken livers and gently toss them in the sauce..
Add salt and pepper, then let livers cook, occasionally gently stirring and folding to make sure all sides get cooked, just until the livers are lightly browned on the outside, but still tender and pink on the inside..
Let livers cool for 15 minutes or so before putting them in a food processor or blender (along with all of the sauce) and puree until smooth..
Add remainder of the butter (8 Tablespoons) and blend again until completely smooth. Adjust seasoning if needed and blend a few more seconds..
Transfer the pâté into a lidded container, give the bottom a few gentle taps on the counter to pack it, then cover entire surface with plastic wrap or wax paper, put lid on container, and refrigerate until firm. (At least two hours.) The pâté should keep at least 5 to 7 days well refrigerated..
Serve with baguette, toast, or crackers, and enjoy! :).

Food preparation is a form of art and also it requires time as well as practice to equal experience as well as proficiency in the field. There are many types of food preparation and likewise many different kinds of food from various cultures. Use what you've seen from Chicken Liver Pâté recipe it will certainly aid you in your food preparation ventures.

If you find this Chicken Liver Pâté recipe valuable please share it to your close friends or family, thank you and good luck.