1 August, 2016
Fine Chicken Liverpate
A great chicken only pâté
Last week I got fresh chicken liver in a bulk pack and decided to make some liver pâté out of it. I decided to make a smooth pâté with only chicken in it.
I came across several recipes and ended up making my own one based on what I found.
Making pate is sometimes a long and complicated process, but I want to make it easy and quick.
This is what it looks like at the end.
Fist I cooked the chicken breast. In most recopies I found it says you need to take legs and a bit of breast. I took only breast, knowing this is less fat and more dry.
I compensated this with more liquid.
First I poached the breast in whole for about 15-20 minutes. I added some onions and leak to my poaching water, but no salt.
Then I let this cool down and cut it in smaller pieces about 2cm large.
During poaching I measured my spices and mixed them together.
Next I cleaned the liver, pulled out any fat or veins. I added the liver to my blender and mixed it for about 15 seconds until it was smooth and started building bubbles.
Then I added the spices, the poaching water and cream and gave it an initial mix 2-3 seconds before adding 1/3 of the chicken breast. I stared mixing on high speed and added the rest of the breast pieces. After about 30-50 seconds it was all mixed well together and smooth.
Using a blender was the best choice. When you use a food processor you would need to mince the meat first and the cutting would take several minutes. My food processor would never get it that smooth.
I filled the pate in glasses and placed them for 45 minutes at 90C (190F) in the oven using a tray filled with hot water up the 3/4 of the height of the glasses. It is important the pate does not get heated up over 80 C. So you need to have an eye on this.
Once cooled down put the pate in the fridge for at least a day before tasting. But It should rest for 1-2 weeks, if possible, to build up all flavors.
This pate is not very fat and because of that it is not as soft as most other pates, but the taste is great.
- 600g chicken breast, organic
- 400g chicken liver , organic
- 1/2 onion
- some leak
- 50g double cream
- 150ml poaching water
- Spices per 1kg meat
- 2.8g curing salt / also called pink salt (or add 2g normal salt to the rest of the salt)
- 16g salt
- 2g ground white pepper
- 0.5g ground ginger
- 0.5g ground macis
- 0.3g ground cardamom
- 2g raw sugar
- poach the chicken breast with the onion and leak for 20 min in some water, covering the meat.
- clean the liver from veins
- let the meat cool down and cut in small pieces
- Add the liver to the blender and mix for some seconds until smooth and bubbly
- Add 150ml of the sifted poaching liquid, the cream and spices and just mix 1-2 seconds
- Add 1/3 of the chicken breast pieces and put your blender on full speed. When incorporated add the rest of the meat and mix until well mixed and smooth. This should not take longer than 40-60 seconds.
- fill in glasses and close them with a lid. Place a pan with hot water (not boiling) in your oven and place the glasses in there.
- heat up the oven to about 90C (190F) and once the water has reached 80C (176F) keep it at that temperature for 45 minutes (1 minute per cm diameter of your glass, my are 4.5 cm)
- let cool down and them place in fridge before serving.