Chicken Liver Pâté
Pâté is a food that has evolved over the course of human history and one that many countries have their own versions of. Though the word itself is French, it is said to have first debuted in Ancient Greece, with many butchers looking to maximize sales by using each and every piece of the animal. There are stories of pâté appearing in the Roman Empire and it was believed to have been a favorite food of the emperor Nero. Serving the likes of emperors or in this case, our clients, Pâté is a beloved staple of charcuterie and has been for thousands of years.
Recipe
Chicken Liver Pâté
Total Time: 1 Hour 20 Minutes | Active Time: 20 Minutes | Serves Eight
Ingredients:
- 1/2 lb chicken livers, well-trimmed
- 1/2 small onion, thinly sliced
- 1 small garlic clove, smashed and peeled
- 1 bay leaf
- 1/4 t thyme leaves
- Kosher salt
- 1/2 C water
- 1 1/2 sticks unsalted butter, at room temperature
- 2 t Cognac or Scotch whiskey
- Freshly ground pepper
- Toasted baguette slices, for serving
Directions:
- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. 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.
- 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, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins.
- Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
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