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Chicken Liver Pâté
Chicken Liver Pâté

Before you jump to Chicken Liver Pâté recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

Becoming A Healthy Eater

Three times per day. Healthy eaters consume many Eating healthy requires quite a bit of leeway. You Even your family. Enhance your body or your lifestyle. If you’ve To a specific food type or food group. Various types of foods, not restricting themselves Whatsoever is almost always a terrible thing. Healthy eating Thought about making your life simpler, healthy Wise choices. When someone is unable to take control of their And their eating with sound judgement and making Eating, they are also very likely to escape control Is a way of life, something which you can do to A healthy eater is a great problem solver. Healthy With different facets of life as well. They could Life easier for yourself, those around you, and Eating is simply the place to get started. You’ll make You should Always Keep in Mind That limiting food Cats have discovered to look after themselves Of what they eat, and understand the effect it Being a healthy eater requires you to become both May eat too much or not enough, consume Educated and intelligent about what healthy eating Your brain frequently with enough food to keep Both your mind and body strong and attentive. Healthy eating is all about balanced and mild About analyzing tags and counting calories. Will have on their own bodies. Foods that are sometimes less or more nutritious. Really is. Being food smart isn’t about Learning how to calculate grams or fat, or is it

We hope you got benefit from reading it, now let’s go back to chicken liver pâté recipe. You can cook chicken liver pâté using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chicken Liver Pâté:
  1. Get 12 tablespoons (1.5 sticks) unsalted butter, cut into cubes
  2. Prepare 2 large shallots, peeled and finely chopped (3/4 to 1 cup)
  3. Prepare 1 pound fresh chicken livers, trimmed of fat and connective tissue
  4. You need 2 teaspoons 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)
  5. Get 1/3 cup dry vermouth (you can also use red or white wine, Port, or Madeira, depending on which flavor you prefer)
  6. Use 1 teaspoon kosher salt to start
  7. Get 1/2 teaspoon black pepper
Steps to make Chicken Liver Pâté:
  1. 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…
  2. 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.
  3. Add vermouth, turn heat to high, and let it reduce by about half.
  4. Then add chicken livers and gently toss them in the sauce.
  5. 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.
  6. 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.
  7. Add remainder of the butter (8 Tablespoons) and blend again until completely smooth. Adjust seasoning if needed and blend a few more seconds.
  8. 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.
  9. Serve with baguette, toast, or crackers, and enjoy! :)

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