Recipe of Any-night-of-the-week California Farm Truffle Chicken Liver Pate
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Quick California Farm Truffle Chicken Liver Pate. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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As for the number of servings that can be served to make California Farm Truffle Chicken Liver Pate is 2 people, 24 whole livers, 2 pint jars. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Truffle Chicken Liver Pate estimated approx Marinade 1 hour, press-cure overnight, cook 1 hour.
To get started with this particular recipe, we have to prepare a few components. You can have California Farm Truffle Chicken Liver Pate using 9 ingredients and 6 steps. Here is how you cook that.
Wrapped in cheesecloth, marinated, cured and pressed in seasalt overnight, whole chicken livers will taste like goose liver pate, called foie gras, with this traditional french recipe. After curing, pate can be kept frozen half a year in a mason jar or a few weeks in the fridge. Cured pate will be spreadable or sliced thin on toast, crackers, or served in slices with pickles and french mustard.
Ingredients and spices that need to be Prepare to make California Farm Truffle Chicken Liver Pate:
- 2 pounds well rinsed and deveined organic whole chicken livers (24 livers, 1 1/2 ounces each)
- 4 Tbs California Brandy
- 2 Tbs lard
- 1 Tbs crushed green peppercorns
- 1 Tsp truffle seasoning (sabatini, amazon)
- 1/8 tsp each, garlic powder, nutmeg, cinnamon, ginger, cloves
- 500 grams coarse seasalt to pack around the cheesecloth wrapped livers (see tip how to brine and re-use salt)
- Equipment: breadform, cheesecloth bag, heavy weight to press whole livers while curing, 2 pint mason jars, food processor
- Cost: livers $3, spices $2, $5 for 2 pounds of delicacy
Instructions to make California Farm Truffle Chicken Liver Pate
- Rinse and dry chicken livers, bring to room temperature, snip sinew and vein so only smooth whole lobes remain.
- Make marinade: Grind mixture of spices with mortar and pestle, mix in 4 Tbs brandy, Mix marinade thoroughly with livers till spices and brandy are evenly mixed. Marinade in fridge.
- When marinade is absorbed, pack livers tight together in cheesecloth bag. Lay in breadform on 1” bed of coarse seasalt, fill breadform with more seasalt till livers are covered by at least 1/2” of salt all four sides and top. Use all 500 grams of salt.
- Cover with heavy weight, to press while curing, set in bottom of fridge overnight. Press curing with coarse salt in cheesecloth will firm up livers without getting them too salty.
- Put livers in mason jars with 2Tbs lard. Put jars inside pan with water filled to the rim, double boil till livers are colored light, about half an hour. While hot, transfer to food processor to puree livers. Put puree back in jars in hot water. Seal tops. Double boil another half hour. Cool. They will now be spreadable on toast and crackers. Serve with pickles and french mustard. Freeze to keep up to six months.
- Salt reuse tip: use exactly 500 grams of salt. You can reuse this salt by dissolving it and boiling it ten minutes in exactly one liter of water to sterilize and remove any odors or flavors. Stir well. Scoop any foam off the top, cool. The remaining sterilized brine is half the strength of dry salt, so one teaspoon of brine is half a teaspoon of dry salt.
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