Chicken Liver Pate Quick, Flavorful and Easy to Make
How to make chicken liver pate with whiskey and thyme? It's simple and rewarding! This exquisite pate, made without baking, delights with its creamy consistency and depth of flavor. Delicate livers combined with the aroma of whiskey and fresh thyme create a perfect composition, ideal as an appetizer for an elegant party or an addition to crispy bread. Chicken liver pate is easy to prepare, yet an extremely effective way to make a culinary impression.
Chicken Liver Pate Recipe
Ingredients
Ingredients for the pate
- 500 g chicken livers
- 170 g butter
- 1 small sweet onion
- 2 cloves garlic, finely chopped
- 1 teaspoon dried thyme
- 1/4 cup of whiskey
- black pepper
- salt
Additionally
- 2 large spoons of butter
Instructions
In a frying pan or saucepan, heat 20g butter (about 2 tablespoons) over a moderate heat. Add the finely chopped onion, minced garlic and thyme sprigs. Fry, stirring regularly, for 35 minutes, until the onion is translucent and soft.
Move the fried ingredients to the side of the pan, creating a free space. Place the livers in this place and increase the heat. Fry the livers for about 3 minutes, until the outside is lightly browned but the inside is still tender. Then mix the livers with the fried onion, garlic and pear.
Pour the whiskey into the pan and bring to a boil over high heat. Cook for about 1 minute, until the alcohol has partially evaporated and the flavors have combined well. Season with salt and freshly ground pepper to taste, then remove from the heat.
Transfer the fried ingredients to a blender container, add the remaining butter and blend until smooth. Strain the resulting mass through a fine sieve directly into the pot to obtain a velvety consistency and remove any lumps.
Transfer the mousse to small jars, leaving about 0.5 cm of free space from the top for a layer of butter. Place in the fridge and chill for a few hours, preferably overnight, so that the pate stiffens.
Before serving, melt some butter, mix it with the thyme leaves and pour it over the top of the pate. Serve after 15 minutes, when the butter has slightly set. The finished pate can be stored in the refrigerator for up to 3 days or frozen for longer freshness.
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