I love pate, preferably duck liver, but I also like chicken liver pate. There is a party Saturday and I wanted to practice. This recipe is adapted from Food Network.
Chicken Liver Pate
1 lb (500 g) fresh chicken livers, cleaned
1 cup (250 ml) milk
1 stick (125 ml) cold unsalted butter, cut into pieces
1 cup (250 ml)chopped yellow onion
2 teaspoons (10 ml) minced garlic
1 Tablespoon (15 ml) capers drained
2 bay leaves
1/2 teaspoon (2 ml) dried thyme or 1 tsp fresh chopped
1/2 teaspoon (2 ml) salt
1/2 teaspoon (2 ml) freshly ground black pepper
1/4 cup (60 ml) brandy or cognac
- Soak the livers in milk for 2 hours, drain well.
- Over medium high heat in a heavy skillet, melt half the butter. Add the onions and cook stirring about 3 minutes
- Add the garlic, cook for 30 seconds.
- Add chicken livers, the capers, bayleaves, thyme, salt, and pepper and cook until livers are browned on outside, but still pink on inside. About 5 minutes.
- Add the cognac and cook until most of the liquid is gone and the livers are tender.
- Remove from heat and let cool slightly, discard the bay leaves.
- Puree the the liver mixture in a food processor, add the remaining butter and pulse to blend. It’s not very pretty.
- Check seasonings and pack into ramekins, cover in plastic and refrigerate 5-6 hours.