Chicken Liver Pâté
Chicken Liver Pâté
00:00 Intro
00:44 Prepping Shallots and Livers
02:20 Cooking Livers
04:03 Liver Doneness
05:55 Caramelizing Shallots
07:55 Pureeing the Pâté
If you don’t want shallots for garnish, reduce the amount to 200g
500g chicken livers
1 Tbsp oil for high heat cooking (like canola)
2 Tbsp butter (1 for the livers and 1 for the shallots)
350g sliced shallots
Salt and black pepper
1/4 cup cognac (or any brandy, port, madeira, wine, or stock)
3/4 cups heavy cream
1 tsp balsamic vinegar
Rinse, dry, and trim the chicken livers. Set a large pan (if possible stainless steel) over medium-high heat. Add canola oil and 1 Tbsp of butter. Season the livers with salt and pepper. When the pan is hot, add the livers and cook until golden on both sides, about 2 min per side. I prefer the livers at 150F, which is very pink inside. Remove to a plate.
Reduce heat to low. Add another tablespoon of butter and wait for it to melt. Add the shallots and salt. Cook, stirring occasionally until they begin to brown. When the brown bits on the bottom of the pan become dark, add the cognac and scrape them up to integrate them with the shallots. Continue cooking the shallots, stirring occasionally, until they are very tender and jammy, adding olive oil if the pan feels dry, 15-20 min. Stir in the balsamic vinegar. Taste and correct for salt. Remove about 1/3 of the shallots and reserve for garnish.
Add 1/4 cup of cream and bring to a simmer scraping up the brown bits. If you want your livers more well done, add them to the pan and cook, stirring frequently, until the inside is no longer pink. Cool till warm.
Put the livers, shallots and the remaining 1/2 cup of cream into a blender or food processor and puree until silky smooth. For firmer texture, reduce the cream by 1/4 cup and replace it with 2 Tbsp butter.
Spoon into containers. Press the plastic wrap into the top of the pâté or seal with some clarified butter or chicken fat. Refrigerate overnight. Serve with rewarmed shallots and any fruit jam. It’s also good with pickled shallots and Dijon mustard.
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EASY PATE RECIPE with Cherry and Pistachios // Matt the Butcher
One of my all time favorite charcuterie board stars is this Rum Soaked
Cherry & Pistachio Pork Pate. This isn't your normal pork pate with a panade (a mixture of bread, eggs, and milk), this is a gluten free pate.
RECIPE
For the base of the pate, it should be 75% pork shoulder and 25% pork liver. Once you have your base weighed out, you'll weigh out the add-ins using the percentages below.
For the add-ins:
- Salt (1.8%)
- Pink Salt #1 (0.12%)WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! please read manufactures directions before using this product.
- Baking Soda (0.2%)
- Chopped Thyme (1 Tbsp per Kilo)
- Ground Black Pepper (0.3%)
- Pistachios (2.5%)
- Rum Soaked Cherries (2.5%)
- Heavy Cream (10%)
FOR THE PATE MADE IN THIS VIDEO, I USED:
750g Pork Shoulder
250g Pork Liver
18g Salt
1.2 g Pink Salt
2g Baking Soda
1 Tbsp Thyme
3g Black Pepper
25g Pistachios
25g Rum Soaked Cherries
100g Heavy Cream
To learn how to make the rum soaked cherries, check out this video:
Let me know if you have any questions in the comment section below!
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PRODUCT LINKS:
KitchenAid 5 Quart Artisan Series Stand Mixer:
Le Creuset Enameled Cast-Iron 4x12 ⅔ Inch Pate Terrine:
ANOVA AN500-US00 Sous Vide Precision Cooker:
Large Reversible Teak Wood Cutting Board (18x14x1.25):
5 Gallon Bucket Liner Bags:
The Sausage Maker Insta Cure Salt #1:
WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! Please read manufactures directions before using this product.
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HOMEMADE VEGAN PATE | EASY TO FIND INGREDIENTS
Since we went down the homemade tofu rabbit hole we've been day dreaming about things to make. Today we're making homemade vegan pate! This one is super simple, we kept all the ingredients easy to source and it really doesn't take long at all. Once you master this you'll be invited to every decadent, super fancy party and occasion with all your sophisticated friends. It goes great on spreads and in sandwiches, or with anything you can think of really. You can change out the flavorings too to make something completely unique. Let us know what you think of this vegan pate in the comments.
RECIPE
PREORDER LINK FOR OUR NEW BOOK
Link to full written recipe here:
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Beef Liver Pate for the [Carnivore Diet]
#carnivorediet #keto #recipes #meatheals #nosetotail
I started making this Beef Liver Pate a couple of months into starting the carnivore diet. Even if I wasn't on carnivore, I'd likely continue to eat this. There are definitely days where I absolutely am craving it. The list of benefits of liver are long. Give it a shot for the health benefits. If you do, comment down below and let me know how you liked it!
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Silky Smooth Chicken Liver Pate | Easy Appetizer Recipe
This silky smooth Chicken Liver Pate is the perfect appetizer to kick off the new year! Made with simple ingredients and steps, this Chicken Liver Pate will impress with ease.
Full Written Recipe -
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#platinitwithwendy #chickenliverpate #appetizer
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How To Make Chicken Liver Pate | Food Channel L Recipes
In this video you will see how to make chicken liver pate!
I love this pate. It’s so easy to prepare. If you cook it once you will never buy it from a store. ????
@Food Channel L - a new recipe every Tuesday and Thursday! Recipes for delicious and homemade food!
Ingredients for 2 jars 370 ml:
250 g chicken livers
150 g butter
1 clove of garlic
1 bay leaf
2 small shallots
4 springs of thyme
50 ml brandy
1 pinch of nutmeg
Salt and black pepper
50 g butter for topping
Toasted bread for serving