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Slow Cooker Chicken Liver Pate Recipe
- Prep time 30 Minutes
- Cook time: 7 Hours
- Total time 7 Hours & 30 Minutes
- Makes ~2k (4.4 lb)
- 1 onion, diced
- 1 Tbsp. garlic, crushed
- 1.5kg (3.3 lb) chicken livers
- 2 Tbsp thyme
- 2 tbsp dill
- 1 tbsp. orange rind
- ½ cup orange juice
- ½ cup tawny port wine
- 400g (14 oz) unsalted butter
- In a slow cooker add the onion, garlic, chicken livers, thyme, dill, orange rind, orange juice, and port wine. Stir to combine.
- Cook on low for 6 hours.
- Turn to high and leave the lid slightly ajar for 1 hour.
- Transfer the contents of the slow cooker to a food processor. Blitz, while gradually adding the butter. Process until smooth.
- Season with salt & pepper.
- Add to ramekins leaving a 2cm (0.7 in) gap, allow to cool.
- Seal the ramekins with a layer of melted butter or by using some plastic wrap.
- Place into a refrigerator.
- Serve & enjoy.
- I don’t suggest altering the recipe too much as it might have an impact on the result. For example, if you add too many liquids, then the pate will never set properly.
- Once you have finished blitzing the pate mixture you will notice it is quite runny. Don’t stress as once you start to cool it, it will thicken quite a bit.
- Chicken livers are typically available at your local butcher. You may need to ask if you can’t see them on display.
- You can use other types of liver. For example, duck liver is a pretty good substitute for chicken liver.
- If you don’t have any port wine, then you can substitute it with another sweet wine. Such as a late-harvest Riesling, Chardonnay or a dessert white wine.
- Leaving the lid slightly ajar isn't super important but it helps reduce the liquid slightly.
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