Chicken Liver Pâté
This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones.
Equipment
- 6 Large Ramekins
- Medium Saucepan
- Slotted Spoon or seive
- Food Processor or Stick Blender
Ingredients
Chicken Livers
- 450 grams chicken livers Well Trimmed
Butter - Salted or Unsalted to Taste
- 375 Grams Butter - Salted = approx 6 Grams of Salt
- -OR-
- 375 Grams Butter - Unsalted Add up to 6 grams of salt to taste
- 6 Grams Salt
Spices
- 1 small Onion Finely sliced
- 2 Clove Garlic Smashed, crushed or very finely diced
Approx. 6 grams per clove.
- 0.5 Grams Thyme 3 Sprigs Fresh Thyme - Leaves Only
- 1 Leaf Bay Leaf
- 20 ml Cognac or Scotch whiskey
Instructions
COOKING
- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
BLENDING
- Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 30 ml at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth.
Assembling
- Scrape the pâté into 6 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.