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Before you jump to Mom’s Chicken Liver Pâté recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we cannot adjust things for the better without everyone’s active involvement. Each and every family ought to start creating changes that are environmentally friendly and they should do this soon. The cooking area is a good starting point saving energy by going a lot more green.
A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is definitely clean, which means that the motor needs to operate less often, will also save electricity.
From the above it ought to be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Natural living is definitely something we can all do, without difficulty. Mostly, all it requires is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to mom’s chicken liver pâté recipe. To make mom’s chicken liver pâté you only need 11 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Mom’s Chicken Liver Pâté:
- Use chicken livers trimmed & cleaned
- Use large onion chopped
- Take garlic crushed
- Use butter
- Use mixed herbs
- Use bay leaves
- Get fresh thyme or sprig of fresh thyme
- Provide fresh chopped parsley
- Provide Salt and black pepper
- Provide brandy
- Provide butter to blend
Instructions to make Mom’s Chicken Liver Pâté:
- Place all ingredients expect brandy and 150g butter into a thick bottomed pan.
- Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally.
- Cool and remove bay leaf.
- Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth.
- Portion into ramekins and refrigerate overnight to set.
- Serve with your favourite crackers, bread or melba toast and chutney!
My mom loves liver, which means I grew up hating it — the smell, the texture, the bitter iron taste — though the affordable price of even fancy free-range. Pâté is one of my favorite ways to incorporate organ meat into my diet. I love to spread it on cucumber slices or celery. Unlike some other organ meat sausages and spreads, pâté does still taste a little like liver (the flavor is muted but it's still there). If you use a mild-flavored liver like chicken liver or calf's.
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