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Before you jump to Mom’s Chicken Liver Pâté recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
Every person knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper workout regularly. Sadly, we do not always have the time or the power that this type of lifestyle involves. When our work day is done, most people do not prefer to go to the gym. We want a yummy, greasy burger, not an equally tasty salad (unless we’re vegetarians). You will be happy to discover that achieving good health doesn’t have to be hard. If you keep going with it, you’ll get all of the required exercise and healthy food. Here are some of the best methods to be healthy and balanced.
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There are a good deal of things that factor into getting healthy. Not all of them necessitate fancy gym memberships or restricted diets. Little things, when done each day, can do plenty to enable you to get healthy and lose pounds. Being intelligent about the selections you make each day is a start. Wanting to get in as much physical exercise as possible is another. Don’t overlook that health isn’t only about just how much you weigh. It has more to do with making your body as strong as it can be.
We hope you got benefit from reading it, now let’s go back to mom’s chicken liver pâté recipe. To cook mom’s chicken liver pâté you need 11 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Mom’s Chicken Liver Pâté:
- Prepare of chicken livers trimmed & cleaned.
- Prepare of large onion chopped.
- Take of garlic crushed.
- Provide of butter.
- Get of mixed herbs.
- Take of bay leaves.
- You need of fresh thyme or sprig of fresh thyme.
- You need of fresh chopped parsley.
- Take of Salt and black pepper.
- Prepare of brandy.
- Take of butter to blend.
Instructions to make Mom’s Chicken Liver Pâté:
- Place all ingredients expect brandy and 150g butter into a thick bottomed pan..
- Put the lid on and cook on a low heat until the onions are transparent. Stir occasionally..
- Cool and remove bay leaf..
- Tip cooked and cooled ingredients into a liquidiser with remaining butter and brandy and blend until smooth..
- Portion into ramekins and refrigerate overnight to set..
- Serve with your favourite crackers, bread or melba toast and chutney!.
My mom loves liver, which means I grew up hating it — the smell, the texture, the bitter iron taste — though the affordable price of even fancy free-range. Pâté is one of my favorite ways to incorporate organ meat into my diet. I love to spread it on cucumber slices or celery. Unlike some other organ meat sausages and spreads, pâté does still taste a little like liver (the flavor is muted but it's still there). If you use a mild-flavored liver like chicken liver or calf's.
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