Chicken liver pâté is a French dish with the rich flavor of chicken livers. A mainstay at gala dinners, it is usually made of ground chicken or beef, along with onions and herbs. The texture may vary depending on how long you cook the mixture before adding eggs and cream to thicken it up.
“james martin chicken liver pâté” is a delicious, easy to make and healthy meal. It’s low in fat, high in protein and packed with vitamins.
Heat a large frying pan with a cover over medium-high heat to cook the onions. 3 tablespoons schmaltz 3 tablespoons schmaltz 3 tablespoons schmaltz 3 tablespoons schmaltz 3 teaspoons When the pan is hot, add the onions and toss them in the grease to uniformly coat them, then cook for one minute. Cover the pan and decrease the heat to medium-low (or low on a powerful burner) to allow the spices to soak for 15 minutes, stirring every 5 minutes. They don’t need your attention in any other way.
Uncover the pan, turn the heat to medium, and add the salt — I use 1 teaspoon kosher salt as a starting point. Cook for another 15 minutes, stirring periodically. They won’t be completely caramelized at this time; that’s not the goal. Increase the heat to medium-high and sauté the onions until they are golden brown around the edges and completely wonderful. Scrape up any onion parts clinging to the pan with the madeira and vinegar. Cook, stirring constantly, until both liquids have evaporated and the onions have darkened. Place the onions in a large mixing basin. You may put away a few teaspoons of them now if you want to keep some for garnish.
Add 3 tablespoons schmaltz to the empty pan and heat over medium-high heat to cook the livers. Season the livers thoroughly with salt and pepper and arrange in a single layer. Cook for 3 minutes, until gently browned below, then turn the livers and cook for another 2 minutes, sprinkling again with salt and pepper.
Pour the remaining 1 to 2 tablespoons of schmaltz over the livers and onions, and set aside to cool fully. If you’re getting a head start on the liver, I recommend chilling it completely overnight. When everything is cold, I feel that pate combines much more easily and light.
To finish and serve, puree the liver and onions in a food processor until very smooth and as whipped as possible. Season to taste; I nearly always need additional salt and pepper. Serve in a serving dish. You may put cooked onions on top if you have any left over. If not, a smear of oil and some herbs will suffice. Serve with crackers and your favorite toppings.
Prepare ahead of time: Prepared liver that has been left over may be kept in the fridge for 3 to 4 days. I often prepare it and freeze it up to a week ahead of time. Refrigerate for 24 hours to defrost. If you have time, I re-blend it after it’s defrosted for a lighter texture.
A few onion hints: If you can get them, use yellow onions with brown skins. Whether you’re not sure if it’ll be large enough, add another. For one batch, I used a sweeter Spanish-ish kind, and I’m usually disappointed that the onion taste isn’t as strong and that they’re often so moist that they turn to mush instead of caramelizing. I usually start with one onion or two more than I need, since I never know when I’ll get one sort of banged up inside owing to the vagaries of getting onions from grocery shops in the dead of winter, except dependably when I don’t purchase extras.
This is a recipe for chicken liver mousse. It’s a light and creamy dish that can be served as an appetizer or a main course.
Frequently Asked Questions
Is chicken liver pate good for you?
A: Yes, chicken liver pate is a high-quality protein that can be included in your diet to achieve optimal health. Because it has so many nutrients and low calories, you should add this delicacy of France into your daily meal plan for the best possible results.
What is liver pâté called?
A: Liver pâté is a type of pâté that has been traditionally made from the liver and rillettes of pork. It may also contain onion, white wine, thyme, garlic and sometimes Cognac.
Is chicken liver parfait the same as pâté?
A: It is not the same. Pâté is a mixture of meat, fat, and offal (organ meats), while chicken liver parfait consists only of chicken livers as its main ingredient.
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