With the right recipe, chicken liver pâté shouldn’t be intimidating at all.
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37 Comments
That’s a lot of work for only a few people! I’d rather buy a quality brand in the supermarket for 3-4 individuals. Whole Foods and even Harris Teeter have great Pâté
👍❤️thanks for sharing your video.
Really amazing I enjoyed watching your video, you're working hard too. Your style of cooking is very unique. I like to see different cultural foods and styles. May God help you to succeed in your goal. You will definitely progress. Really amazing 👏 keep it up.
I have never had chicken livers. I am generally not a liver fan, but I do love a good liverwurst (hard to find a good one!). I cannot find liverwurst locally (Philippines), and doubt goose is very common here either. I will have to try this recipe. 😎
🏕️Village hearth🏡👋🖐️
I really wanted to try this recipe, but could not find it on the ATK website so have copied the instructions as Elle presented them.
Wow, what happened the instructions I posted???
This seems a hell of a lot easier than I would have anticipated. I am going to make this soon to have with eggs
Sounds disgusting
Is there a really good beef liver pate recipe? The ones I’ve tried haven’t been the best. Thanks.!!
You got my view because I love chicken livers so much, but Breville did this recipe several years ago with Magnus Nilsson. Still a great reminder though, even if I made it wrong the first time.
Thanks for having actual captions for the Deaf. Makes ATK YouTube even better!
There's no link to this recipe as promised at the end of the video! Can't find it on the website.
You are a cooking teacher. Thank you for the recipe.
It does not pay to be a chicken, even if you're free range. If they don't get you when you're an egg, you end up in the frying pan or oven, or having your liver removed and made into a nice pate that can be shared with the whole family, with the scraps going to the Family Dog.
Do you have a vegetarian version, not necessarily vegan (love my butter). Would love to have this in both mock and traditional versions for my next Passover Seder.
I use duck fat to cook my chicken liver 🤫
I made this yesterday, pate was on my bucket list to make . It came out great!😃😃😃
I've always hated liver but a while back I was served some pork liver pate in a German restaurant. OMG, is was one of the best things I've ever tasted. Rich and savory, but not "livery" at all. I'm anxious to see how this recipe compares.
Je prefere aussi la recette de ma grand-mere. Elle aimait toujours y mettre un coup d'Armagnac. Quel souvenir. Merci.
I LOVE being able to find all these videos on YouTube!!! Thanks for this one!
To further reduce the “liver-ness” taste that some find a turn-off, I poach the trimmed livers in red wine before sautéing with shallots. Discard red wine. The wine removes all hints of the tannins in the livers. I have also used duck fat (when I can find it) to ramp up the richness. And I add coarsely ground black pepper.
😋😎
Hello
How long will this keep in the frig?
Can it be frozen?
I don’t have vermouth or brandy. 😢 Other options?
Thanks Elle I think this is fabulous. Thanks so much, really delicious.
Thorough guide and simple explanation and guide to making pate. Excellent présentation 👍🏾
Great video! She gave clear and simple directions and the presentation was delicious.
I make all her recipes…
Try the grey stuff it's delicious
Your recipes and demonstrations are always superb, logical, well-thought out and beautifully explained. Thank you again!
the last time I ate liver pate , was 25 years back home in Italy, when i see this recipe it draw in mind the memories, i jumped on it and did it exactly as it is explained , oh man , i is so delicious . thanks so much for the good explanation. it was great.
I make my own. It’s delish, just wish it didn’t look like poop 💩
No garlic?
There is nothing wrong with frozen livers. Better frozen than old and stale.
This is my favorite holiday indulgence. I add a little cinnamon, cloves, nutmeg and sauted garlic. My recipe calls for a splash of cream and some softened butter at the end. I also found that it can be molded for a fancier presentation. Ive always used frozen chicken livers, but will try to find fresh next time. (The frozen tastes fine to me).