Chicken Liver Pate with Leek

Chicken Liver Pate with Leek

Being an appetizer that is perfect for a close-knit party, family dinners or have-a-bite time, a chicken liver pate’s preparing time is short and its cooking process opens a field for your fancy flight in choosing a fragrance. Our version suggests joining the leek to the soft-silky liver mixture. Cover the top with a thin butter layer mixed with your favorite greens and serve as soon as the pate hardens.

Ingredients

To cook the chicken liver pate with leek you will need the next ingredients
To cook the chicken liver pate with leek you will need the next ingredients:

  • 17,5 oz of chicken livers
  • 1 glass of diary cream 10% fat
  • 5-7 tbsp of butter, divided
  • 1,7-3,5 oz of leek (the part between the root-end and dark green)
  • 10-12 leaves of fresh thyme
  • salt, pepper

Directions

  • Prep and Cook time: 30 minutes
  • Yield: 12 servings

Recipe with Step by Step Pictures

  • Fry the leek and the livers in two different skillets or treat the ingredients in one frying pan one after another, changing the oil. Cut the washed and dried leek into slices about 1/10-inch. Melt 2 tablespoons of butter in a skillet and add there the sliced leek. Reduce the heat and cook under the lid until leek softened, stirring time-to-time. We do not need a dry, browned sautéing – be sure to leave the leek green to make the fibers soft and permeated with the butter fragrance
    1. Fry the leek and the livers in two different skillets or treat the ingredients in one frying pan one after another, changing the oil. Cut the washed and dried leek into slices about 1/10-inch. Melt 2 tablespoons of butter in a skillet and add there the sliced leek. Reduce the heat and cook under the lid until leek softened, stirring time-to-time. We do not need a dry, browned sautéing – be sure to leave the leek green to make the fibers soft and permeated with the butter fragrance.
  • Put the rinsed and well-drained chicken livers into another heated skillet; add salt, pepper and sauté for about 2-3 minutes. The livers should be done inside and white colored outside
    2. Put the rinsed and well-drained chicken livers into another heated skillet; add salt, pepper and sauté for about 2-3 minutes. The livers should be done inside and white colored outside.
  • Pour the diary cream, sprinkle the dish with thyme leaves and sauté until the liquid completely evaporates. It takes about 5-7 minutes at medium heat
    3. Pour the diary cream, sprinkle the dish with thyme leaves and sauté until the liquid completely evaporates. It takes about 5-7 minutes at medium heat.
  • Transfer the cooked livers and sautéed leek to a processor, puree the mass and taste it. Add dried spices if needed and process the mixture again until the silky, smooth texture
    4. Transfer the cooked livers and sautéed leek to a processor, puree the mass and taste it. Add dried spices if needed and process the mixture again until the silky, smooth texture.
  • Fill in the ramekins, or something alike, with tender pate
    5. Fill in the ramekins, or something alike, with tender pate.
  • Melt the butter rests in a pot and pour it in on the appetizer. Place a couple of leek slices on the top, decorate it with thyme leaves, cool until room temperature and put into the fridge. Serve the amazing appetizer, pate with leek, as soon as the top butter layer hardens
    6. Melt the butter rests in a pot and pour it in on the appetizer. Place a couple of leek slices on the top, decorate it with thyme leaves, cool until room temperature and put into the fridge. Serve the amazing appetizer, pate with leek, as soon as the top butter layer hardens.

So, chicken liver pate with leek is cooked
So, chicken liver pate with leek is cooked!


Enjoy your meal
Enjoy your meal!