Chicken liver pate

This is a classic chicken liver pâté recipe that I first saw on a Jamie Oliver show. The original recipe is a little different, I adapted it for the Brazilian palate and added some additives to give it more protection, durability and performance. It is a very quick and very tasty recipe, by applying the protective film of lard (or butter if you prefer) on the surface of the pâté it becomes very durable and maintains its reddish color.

Liver pate ingredients

200 g of butter
100 g of lard
3 g onion powder
3 g garlic powder
400 g chicken liver
50ml cachaça liqueur
14 g of salt
1g of type 1 curing salt (6.25% of nitrite and 93.75% of salt)
1g of rosemary extract
2g black pepper
1 g of nutmeg
40g of emulsifying/stabilizing mix (vegetable proteins, carrageenan and/or phosphates)

How to prepare liver pate

Heat a frying pan with 25g of butter and 25g of lard.

Cook the liver for 2 to 3 minutes or until it is cooked on the outside but slightly raw in the center. Turn the pieces of liver frequently so that they cook well on all sides. Do not overcook as they will lose their soft texture and become more grainy.

Increase the heat and add the cachaça liqueur. Let the liver cook for another 1 minute.

Remove the liver from the heat and place in a food processor. Process while still hot until you obtain a creamy puree. Add the rest of the butter and another 25g of lard. Continue processing until everything is well mixed.

Add the condiments and additives and continue processing.

If the dough is too soft, add a little more or less of the emulsifying mix (composed of soy protein and phosphate). This mix helps to give consistency, weight gain and creaminess to the dough. In addition to the mix, you can also add breadcrumbs, softened bread or another carbohydrate that helps with consistency.

When it is well mixed and at the correct consistency, transfer it from the processor to a serving dish. Melt the rest of the lard, season the melted lard with a pinch of salt and a pinch of black pepper, apply the melted lard over the pâté to create a protective layer.

Refrigerate for 3 to 5 days before consuming. During this time, the pâté will gain more flavor and the curing salt will have time to act.