Chicken Liver Pâté
A smooth spread composed of chicken livers and butter, cooled into a solid form. Ideal as an appetizer with light crackers or a good French bread.
- 4 oz (1 stick) of unsalted butter
- 1 shallot, diced
- 1 clove of garlic, minced
- 1 lb of chicken livers, rinsed and well-trimmed
- 1/2 tsp of thyme
- 2 tsp of Cognac
- Salt and pepper to taste
- Set up a deep frying pan or medium-size saucepan on medium-high heat.
- Place into the pan 1/4 of the butter and melt it until it's liquid.
- Add in the garlic and shallot, cooking until soft and fragrant.
- Bring in the chicken livers.
- Season the mixture with thyme, salt, and pepper.
- Continue cooking the livers until nearly done.
- Lower the heat and add in the rest of the butter.
- Wait until the butter is fully melted, then remove the pan from the heat.
- Transfer the mixture to a food processor.
- Pour in the Cognac, and then blend the mixtue until smooth.
- Spoon the finished pâté into your serving dish or storage container.
- Cover the pâté with a layer of melted butter (or a sheet of plastic wrap), then place it into the refrigerator.
- Chill the pâté until cold before serving.
Make sure you rinse your chicken livers with water, and fully trim them of fatty cartilege.
When cooking with butter, be careful not to burn it. If you see the butter darkening before you add in anything, lower your heat.
If you want a smoother pâté, press the final mixture through a strainer before moving it to serving/storage containers.
You don't have to use a layer of melted butter on the top of the pâté. It's simply a traditional and elegant way to package the final product. A sheet of plastic wrap can do the job. Just make sure to cover it so it can remain moist and fresh.
If chicken livers are not your forte, then try using some chicken thighs. Pull the meat off the bones and cook them in the butter the way you would the livers. It won't taste the same as a chicken liver pâté, but it's still delicious.
Keep your pâté chilled when you're not serving it. If your pâté seems hard when you pull it out of the refrigerator, then let it sit for 10-15 minutes to soften.
Best way to serve this pâté is with some slices of a good baguette.