Trip down the memory lane: chicken liver pâté
Chicken liver featured pretty often in our kitchen when I was younger. One of my aunties worked in a chicken factory (abattoir?), and was able to smuggle us various cheap chicken bits and pieces during the food-poor and rationed last years of the Soviet era. Some of these chicken parts I hated, some I didn't mind, some I rather liked. Chicken necks will remain my pet hate until I die (my mum used them in soups); chicken wings haven't got enough meat on them, however juicy and flavoursome it is; chicken gizzards and chicken liver - in stews and patés, respectively - I find rather good.
Ever since I saw the recipe and pictures for paté ai fetatini over at Delicious Days few months ago, I've been longing to have some home-made chicken liver pâté again. The opportunity came when I spotted some chicken livers at Edinburgh Farmers' Market. I will try paté ai fetatini recipe soon, but first I had to try my Mum's version..
Chicken liver pâté
(Kanamaksapasteet)
500 grams chicken liver, cleaned
100 grams butter, at room temperature
1 onion, finely chopped
salt
finely crushed black pepper
2-3 Tbsp brandy or cognac
3-4 Tbsp chicken stock
Melt about 25 grams of butter on a frying pan, add the chopped onion and fry gently for 5-10 minutes, until the onion softens a little.
Add the chopped chicken liver and fry on medium heat, turning regularly, for about 5 minutes, until the liver is cooked & no longer pink inside, but is still on the soft side. Let it cool.
If you have an old-fashioned mincer, then mince the fried livers twice (gives a smoother paté). Alternatively, mince the fried livers and onions in a food processor, add soft butter, seasoning and brandy and process until smooth. If the mixture is too dry, then add a bit of chicken stock.
Keeps for a few days in the fridge, covered. To serve, either spread on toast or form into small balls with a warm teaspoon and roll in grated hard cheese - this is a popular way of serving any liver pâté back home.
Now - next time I must ask for some chicken gizzards then..
PS For a slightly fancier take on the chicken liver pâté you can also check out Becks&Posh's recipe for chicken liver crostini, or pictures of it over at Spittoon Extra.
Chicken liver featured pretty often in our kitchen when I was younger. One of my aunties worked in a chicken factory (abattoir?), and was able to smuggle us various cheap chicken bits and pieces during the food-poor and rationed last years of the Soviet era. Some of these chicken parts I hated, some I didn't mind, some I rather liked. Chicken necks will remain my pet hate until I die (my mum used them in soups); chicken wings haven't got enough meat on them, however juicy and flavoursome it is; chicken gizzards and chicken liver - in stews and patés, respectively - I find rather good.
Ever since I saw the recipe and pictures for paté ai fetatini over at Delicious Days few months ago, I've been longing to have some home-made chicken liver pâté again. The opportunity came when I spotted some chicken livers at Edinburgh Farmers' Market. I will try paté ai fetatini recipe soon, but first I had to try my Mum's version..
Chicken liver pâté
(Kanamaksapasteet)
500 grams chicken liver, cleaned
100 grams butter, at room temperature
1 onion, finely chopped
salt
finely crushed black pepper
2-3 Tbsp brandy or cognac
3-4 Tbsp chicken stock
Melt about 25 grams of butter on a frying pan, add the chopped onion and fry gently for 5-10 minutes, until the onion softens a little.
Add the chopped chicken liver and fry on medium heat, turning regularly, for about 5 minutes, until the liver is cooked & no longer pink inside, but is still on the soft side. Let it cool.
If you have an old-fashioned mincer, then mince the fried livers twice (gives a smoother paté). Alternatively, mince the fried livers and onions in a food processor, add soft butter, seasoning and brandy and process until smooth. If the mixture is too dry, then add a bit of chicken stock.
Keeps for a few days in the fridge, covered. To serve, either spread on toast or form into small balls with a warm teaspoon and roll in grated hard cheese - this is a popular way of serving any liver pâté back home.Now - next time I must ask for some chicken gizzards then..
PS For a slightly fancier take on the chicken liver pâté you can also check out Becks&Posh's recipe for chicken liver crostini, or pictures of it over at Spittoon Extra.
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