The Best Ever Chicken Liver Pate by Chef Joey Prats
Chicken Liver Pâté is a classic appetizer and a popular component in charcuterie boards. This timeless dish’s unique appeal stems from its wonderfully smooth and creamy mouthfeel, and its delicately rich flavor brought about by the judicious blending of liver, herbs, butter, cream, and brandy or Cognac. It is usually served on toast or crackers, or in some cases, part of a sophisticated and complex gourmet sandwich. It goes well with cheeses, cured meats like salami and chorizo, dried fruits, and an assortment of spreads like jams, preserves, and chutneys. But, one thing is certain, however you choose to serve Chicken Liver Pâté, it is amazingly delicious!
There was a time when the best Chicken Liver Pâtés could only be purchased from de luxe hotels or the finest high-end restaurants. These days, one can easily make a batch of this delectable treat in no time, right in their own kitchen, armed with just a few modern kitchen tools and a fool-proof recipe. In developing the recipe for this class, Chef Joey Prats spent more than five months testing, tasting, tweaking, refining, and leveling-up his “secret” formula to come up with THE definitive Chicken Liver Pâté that will blow the minds (and tastebuds) of his students and everyone who will be privileged to taste his incredible masterpiece.
This class was designed to equip the learner with the necessary knowledge and skill on how to make the best ever Chicken Liver Pâté. In this class, students will learn the fundamental techniques on how to properly and correctly prepare, cook, and process the pâté, as well as how to package, present, and serve the dish.
The easy, step-by-step tutorial, coupled with our signature fool-proof recipe allow every student to prepare the dish with ease and confidence. Valuable tips on mise-en-place, ingredient and equipment identification, storage and shelf life of the finished product, as well as advice on costing are also included in this exciting class.
CLASS OVERVIEW:
1. Introduction to Best Ever Chicken Liver Pâté
2. Ingredient Identification
3. Equipment Identification
4. How to Make the Chicken Liver Pâté
5. How to Seal and Present the Chicken Liver Pâté
6. Chef’s Tips for Success
7. Advice on Presentation, Packaging, and Costing
8. Advice on Storage and Product Shelf Life
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