Description
This silky smooth Chicken Liver Pate is the perfect appetizer to kick off the new year! Made with simple ingredients and steps, this Chicken Liver Pate will impress with ease.
Ingredients
- 250 grams Chicken Livers, well-trimmed
- 2 Shallots or ½ Onion, sliced
- 2 Garlic Cloves, medium, coarsely chopped
- 160 grams Butter, unsalted, room temperature
- 1 tbsp Oil
- ½ tsp Salt
- 1 Bay leaf
- 4 – 5 sprigs of Thyme
- 1 tbsp Cognac (Brandy)
- ¼ tsp Black Pepper, freshly ground
- Toasted Buttered Baguette slices, for serving
Method
- Trim all the excess white membrane from the chicken livers
- Slice the shallots and coarsely chop the garlic cloves
- Add 50 grams of butter to a heated skillet and add in the oil to prevent the butter from burning. Once the butter has melted, toss in the sliced shallots and sauté for a minute till they begin to turn translucent. Now throw in the chopped garlic and continue to sauté until it loses its raw flavour.
- Add the chicken liver to the pan and season it with salt. Add the bay leave and thyme leaves and give them a mix. Sauté it for about 4-5 minutes and allow it to cook.
- It’s time to add the cognac and freshly ground black pepper. Stir it up and continue cooking it for another 4 minutes or so.
- As soon as it is cooked, remove the bay leave and transfer the chicken livers into a bowl to cool. This will prevent it from overcooking in the hot skillet.
- Now transfer it into a blender and blend into a smooth paste while gradually adding 100 grams of butter.
- Once it is smooth, transfer it into a jar or any container you like and top it with 10 grams of melted butter and a little sprinkle of thyme leaves.
- Cover the Pâté and refrigerate for 1-2 hours so that the flavours develop and the Pâté gets a chance to set.
- Serve on toasted buttered sliced baguettes or crackers.
