Chicken Liver Pate

Developed in-house

This is a gorgeous crowd pleaser. Use halal chicken livers and it will be halal too.

Time

2 hours total: 30 minutes attended, 1 hour 30 minutes unattended

Storage notes

Keeps in the fridge for about 2 weeks in an unsealed container. About 3-4 weeks if kept in a sealed container 

Difficulty

easy 

Special requirements

food processor, cheese cloth 

Yield

561.4 g (servings 20 )

Ingredients
Weight
Volume
Procedure
A
Sliced Onion
110 g
1 medium (2-½-inch dia
Cooking oil
41 g
3 tbsp
Fresh Thyme
1.2 g
1½ tsp
1
Fry onions in heavy bottomed pan till translucent and soft
2
Add thyme
B
Vanilla Extract
4.2 g
1 tsp
3
Add vanilla extract and allow alcohol to boil off
C
Chicken Livers
250 g
5⅝ liver
4
Add to pan and fry until liver is just cooked
D
Single Cream
105 g
7 tbsp
5
Tip cooked livers into food processor and blend to a smooth consistency
6
Add cream while blending until desired consistency is reached
7
Season to taste with salt and pepper
8
Scoop into serving dish and smooth top
E
Butter
50 g
10 pat (1-inch sq, ⅓-inch high)
Thyme
?
2 sprigs
9
Melt butter over medium to low heat
0
Allow to cook until milk solids start to caramelize and turn brown - about 5 minutes
-
Pour butter through cheesecloth to strain out solids
=
Place one to two sprigs of thyme on top of the pate
q
Cover with melted butter
F
w
Allow butter to set before serving

Type mousse

Author

Yield (approx)

g

Servings

Serving size 28 g

Serve

Per
serve
Energy (kcal)69.1
Energy (kJ)288.9
Protein (g)2.3
Fat (g)6.3
Carbs (g)0.7
Sugars (g)0.3
Fiber (g)0.1
Sodium (mg)11.2
Cholesterol (mg)54.3

Full details