Chicken liver pâté is a classic dish that marries the rich, earthy flavors of chicken livers with aromatic herbs, butter, and a touch of brandy, cognac or port. The alcohol lends the pate a certain luxury. A number of producers all have their own variants and they are worth trying for comparison. This creamy spread, often enjoyed as an appetizer or on crusty bread, is a delightful addition to any culinary repertoire.
You can also try it in combination with a chutney or add a second pate to the table such as Brussels pate for example.
Serves 6
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Equipment:
- Large Mixing Bowl: For combining the ingredients.
- Measuring Cups and Spoons: To measure out ingredients accurately.
- Sharp Knife: For chopping and preparing meats and other ingredients.
- Cutting Board: For safe chopping and cutting.
- Food Processor or Meat Grinder: To finely chop or grind the meats.
- Mixing Spoon or Spatula: To mix ingredients thoroughly.
- Pâté Mold or Terrine Dish: Specifically designed for making pâté; a loaf pan can also work.
- Plastic Wrap: To cover the pâté mixture during chilling.
- Baking Sheet: To place the pâté mold on during baking to catch any drips.
- Roasting Pan: For a water bath to ensure even cooking.
- Aluminum Foil: To cover the pâté mold during baking.
- Instant-read Thermometer: To check the internal temperature of the pâté.
- Heavy Weight or Press: To press the pâté down as it cools, ensuring a firm texture.
- Refrigerator: For chilling and setting the pâté.
- Serving Platter or Board: To present the pâté when ready to serve.
- Bread Knife: For slicing the pâté. A separate one for the bread mind you!
Ingredients
- 1 pound (450g) fresh chicken livers, cleaned and trimmed
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup (60ml) brandy and/or cognac. You can also try 30 ml of port but make sure the total amount is 60 ml.
- 1/2 cup (115g) unsalted butter
- 2-3 sprigs of fresh thyme
- 2 bay leaves
- 1/2 teaspoon dried sage
- Salt and black pepper, to taste
- A pinch of nutmeg
- 1/2 cup (120ml) heavy cream
- Optional: toasted baguette slices, cornichons, and Dijon mustard for serving
Preparation
- Preparation and Seasoning:
- Begin by thoroughly cleaning the chicken livers. Remove any connective tissues or green spots. Pat them dry with paper towels.
- Season the livers with a pinch of salt, black pepper, and dried sage. Set them aside to marinate briefly while you prepare the other ingredients.
- Sautéing the Aromatics:
- In a large skillet or frying pan, melt about 2 tablespoons of butter over medium heat.
- Add the finely chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Cooking the Livers:
- Push the onion and garlic to the sides of the pan, creating space in the center. Add the marinated chicken livers to the center of the pan.
- Cook the livers for about 2-3 minutes on each side, ensuring they are cooked through but still slightly pink in the center. Overcooking can result in a dry texture.
- Deglazing with Brandy:
- Carefully pour the brandy or cognac into the pan. Be cautious, as the alcohol may briefly ignite. Allow the alcohol to cook off, and use a spatula to scrape up any browned bits from the bottom of the pan. This step adds depth of flavor to the pâté.
- Combining Ingredients:
- Remove the pan from the heat and let it cool slightly. Remove the thyme sprigs and bay leaves from the pan.
- Transfer the cooked livers, sautéed onion and garlic, and any remaining juices to a food processor.
- Blending and Incorporating:
- Add the remaining butter to the food processor. Pulse the mixture until smooth and well combined.
- Gradually add the heavy cream while continuing to blend. The cream will contribute to the creamy texture of the pâté.
- Season the mixture with a pinch of nutmeg, salt, and black pepper. Blend once more to ensure even seasoning.
- Chilling and Serving:
- Transfer the blended mixture to serving ramekins or a serving dish. Smooth the top with a spatula.
- Cover the pâté with plastic wrap, ensuring the wrap touches the surface to prevent air exposure.
- Refrigerate the pâté for at least 2-3 hours, allowing the flavors to meld and the texture to set.
- Serving:
- Before serving, remove the pâté from the refrigerator and let it sit at room temperature for about 15-20 minutes.
- Serve the chicken liver pâté with toasted baguette slices, cornichons, and Dijon mustard for a delightful contrast of flavors and textures.
Creating chicken liver pâté is an art that balances the richness of the livers with the aromatic complexity of the seasonings. This recipe yields a creamy, flavorful spread that’s perfect for sharing with friends and family. Enjoy the decadence of this classic dish and the culinary journey it takes your taste buds on.
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