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Before you jump to Chicken liver pâté recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Opting to eat healthily offers great benefits and is becoming a more popular way of living. Poor diet is one factor in health conditions such as heart disease and high blood pressure which can place a drain on the economy. While we’re constantly being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that many people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, simply making a few modest changes can positively affect everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most probably pick out a lot of items out of habit. For example, has it crossed your mind to check how much sugar and salt are in your favorite cereal? Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.

As you can see, it is not difficult to begin making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chicken liver pâté recipe. To make chicken liver pâté you only need 11 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Chicken liver pâté:

1. You need chicken liver
2. Provide unsmoked back bacon
3. Take white onion
4. Get garlic
5. Provide Thyme
6. Get unsalted butter
7. Get Extra virgin olive oil
8. Use Salt
9. You need Ground black pepper
10. Provide brandy
11. Provide port

Steps to make Chicken liver pâté:

1. Fry diced bacon, onion and garlic with sprig of thyme until golden brown. Remove the sprig of thyme and keep the excess liquid in the pan. Dice this mixture until very fine in a food processor and keep to the side.
2. On a medium heat fry the liver with the sprig of thyme in the same pan as before until lightly brown and flambé with the brandy. Once the flames have gone add the port and season well.
3. On a low heat just melt the butter. If it overheats it will split and it will be spoilt.
4. Blend the liver in a food processor until smooth after removing the thyme. Gradually add half of the liquid butter. Once it is fine add the bacon paste and mix well. Pour the pâté mix into serving dishes and let slightly cool down. Pour the butter over the top and set in the fridge until serving.
5. Serve with Melba toast/ crackers with choice of chutney.

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