{"id":855,"date":"2017-12-27T16:15:58","date_gmt":"2017-12-28T00:15:58","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=855"},"modified":"2023-10-16T15:42:27","modified_gmt":"2023-10-16T15:42:27","slug":"chicken-liver-pate","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/27\/chicken-liver-pate\/","title":{"rendered":"Chicken Liver P\u00e2t\u00e9"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 6 servings<\/h5>\n<h6 style=\"text-align: center;\">Felicity Cloake \/ the Guardian<\/h6>\n<p>Dec. 2016: This is the first p\u00e2t\u00e9 I\u2019ve actually made. It came out great, with a wonderful flavor. All p\u00e2t\u00e9\u2019s are an aquired taste. I love all kinds from mousse style like this to country p\u00e2t\u00e9 with its chunky texture.<\/p>\n<ul>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">lb chicken livers, cleaned<\/span><\/li>\n<li><span class=\"quantity\">12<\/span><span class=\"ingredient-name\">TBS butter, diced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">shallot, finely chopped<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp thyme leaves, finely chopped<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup Madeira<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup double cream<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp salt<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">allspice berry, ground<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp ground ginger<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nCut<\/strong> the <strong>livers<\/strong> into roughly 1\/2 inch pieces, and heat a knob of <strong>butter<\/strong> in a frying pan over a medium heat. Add the <strong>shallot<\/strong> and <strong>thyme<\/strong> and soften, then turn up the heat to medium-high, add the <strong>livers<\/strong> and saut\u00e9 for a couple of minutes until browned on the outside but still pink inside. Tip into a food processor.<\/p>\n<p>Add the <strong>Madeira<\/strong> to the pan and boil until reduced to a couple of tablespoons. Tip into the food processor, add the <strong>cream, salt<\/strong> and <strong>spices<\/strong> and whizz until smooth. Add all but 4 tablespoons of the <strong>butter,<\/strong> and whizz again. Taste for <strong>seasoning<\/strong> and adjust if necessary.<\/p>\n<p>Pass through a sieve into a serving dish and chill for half an hour. Melt the remaining <strong>butter<\/strong> and pour on top, then refrigerate until set.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 6 servings Felicity Cloake \/ the Guardian Dec. 2016: This is the first p\u00e2t\u00e9 I\u2019ve actually made. It came out great, with a wonderful flavor. All p\u00e2t\u00e9\u2019s are an aquired taste. I love all kinds from mousse style like this to country p\u00e2t\u00e9 with its chunky texture. \u00belb chicken livers, cleaned 12TBS butter, diced 1shallot, finely chopped 1tsp thyme leaves, finely chopped \u00bccup Madeira \u00bccup double cream \u00bdtsp salt 1allspice berry, ground \u00bctsp ground ginger Cut the livers into&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/27\/chicken-liver-pate\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2430,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[29,75,174,217],"class_list":["post-855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-appetizer","tag-chicken-liver","tag-pate","tag-shallots"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/ChickenLiverPate.jpg?fit=460%2C276&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/855","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=855"}],"version-history":[{"count":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/855\/revisions"}],"predecessor-version":[{"id":52888,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/855\/revisions\/52888"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2430"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}