April 02, 2014

Chicken Liver Pate

The onion could be doubled, increasing the deliciousness. Otherwise, keep as is.

Chicken Liver Pate

  • 1 lb chicken livers, cleaned
  • 1/2-1 stick cold, unsalted butter, cut into pieces
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons capers
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup whiskey, cognac, or brandy
Cooking Directions
  1. In a large pan, melt 1/2 stick of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for about 30 seconds. Add the chicken livers, 1 tablespoon of capers, the bay leaves, thyme, salt, and pepper, and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes.
  2. Add the whiskey and cook until most of the liquid is evaporated and the livers are cooked but still tender.
  3. Remove from the heat and let cool slightly. Take out the bay leaves.
  4. In a food processor, puree the liver mixture. If desired, add the remaining butter in pieces and blend. Add the other 1 tablespoon of capers. Adjust the seasoning to taste.
  5. Pack the pate into a bowl. Cover with plastic and refrigerate until firm, at least 6 hours.

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