Print
Here's a super creamy homemade chicken liver pate with butter and juniper berries. Also check out my sin free chicken liver parfait! What a delicious spread...

Light Sin Free Chicken Liver Pate

Here's a super creamy homemade sin free chicken liver parfait! What a delicious spread...

Course Appetizer, Spread
Cuisine General
Keyword chicken liver pate
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories per serving 121 kcal

Ingredients

  • 12,5 oz fresh chicken livers (350 g)
  • 1 small onion sliced
  • 1 large garlic clove peeled
  • ¾ cup (skimmed) milk (180 ml)
  • 1 tbsp fresh rosemary or dried rosemary leaves
  • ¾ cup apple juice (180 ml)
  • 1 slice fresh ginger
  • 1 sheet gelatine
  • nutmeg
  • pepper
  • salt

Instructions

  1. 1. Clean the livers. Trim and remove any fat and sinew. Then let the cleaned livers soak in a large bowl filled with cold water for at least 30 minutes.

  2. Here's a super creamy homemade chicken liver pate with butter and juniper berries. Also check out my sin free chicken liver parfait! What a delicious spread...
  3. 2. Then transfer the soaked livers onto some kitchen paper and let them drain for 5 minutes. Place the livers on a baking tray lined with baking paper. Add the sliced onion and the whole peeled garlic clove to the livers. Season well with pepper and salt.

  4. Here's a super creamy homemade chicken liver pate with butter and juniper berries. Also check out my sin free chicken liver parfait! What a delicious spread...
  5. 3. Place the baking tray with the livers in a preheated oven at 356°F (180°C) and bake the livers for 30 minutes until cooked through. Once the livers are cooked, remove the tray and let them cool for 10 minutes. In the meantime add the milk and rosemary leaves to small saucepan. Season with some pepper, nutmeg and salt.

  6. Take the pan off the heat and let the livers cool down. Then transfer them to a clean blender.
  7. 4. Boil the milk gently for 5 minutes. Then turn the heat off and let the cream and rosemary infuse while cooling down. Then transfer the cooked livers to a clean blender.

  8. Here's a super creamy homemade chicken liver pate with butter and juniper berries. Also check out my sin free chicken liver parfait! What a delicious spread...
  9. 5. Process into a thick paste. Gradually add the infused milk (discard the rosemary leaves first by straining it).

  10. Here's a super creamy homemade chicken liver pate with butter and juniper berries. Also check out my sin free chicken liver parfait! What a delicious spread...
  11. 6. Blend until you get a smooth pate. Then check the seasoning and add pepper, nutmeg or salt to taste. Blend one last time. You can push the pate through a sieve if you like (optional).

  12. Here's a super creamy homemade chicken liver pate with butter and juniper berries. Also check out my sin free chicken liver parfait! What a delicious spread...
  13. 7. Then transfer the pate to a ceramic dish or small ramekins. Place the pate I the fridge for now. In the meantime soak the gelatine in some cold water for 5 minutes. Add the apple juice and fresh ginger to a saucepan and place this over medium-high heat until boiling. Let the apple juice reduce by half. Then remove the ginger and stir in the gelatine.

  14. Here's a super creamy homemade chicken liver pate with butter and juniper berries. Also check out my sin free chicken liver parfait! What a delicious spread...
  15. 8. Take the pan off the heat and let the apple juice cool for 2 minutes. Then gently pour it over the cooled chicken liver pate. Store the pate in the fridge for at least 24 hours before serving.

  16. Here's a super creamy homemade chicken liver pate with butter and juniper berries. Also check out my sin free chicken liver parfait! What a delicious spread...