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Herbed Chicken Liver Pate

chef.jackson's picture
Ingredients
  Unsalted butter 1⁄2 Pound (2 sticks)
  Yellow onion 1 Small, thinly sliced
  Garlic clove 1 Large, finely minced
  Curry powder 1 Teaspoon
  Salt 1 Teaspoon
  Paprika 1⁄8 Teaspoon
  Pepper 1 Pinch
  Chicken livers 1 Pound, cleaned and trimmed
  Brandy 2 Tablespoon
  Fresh thyme/1/4 teaspoon dried thyme 1 Teaspoon
  Fresh marjoram/1/4 teaspoon dried marjoram 1 Teaspoon
  Fresh sage/1/4 teaspoon dried sage 1 Teaspoon
  Fresh herb sprigs 4 (thyme, marjoram or sage, for garnish)
  Crackers/Toasted baguette slices 1 Cup (16 tbs) (for serving)
Directions

GETTING READY
1. Lightly grease a 2 1/2-cup crock or terrine or 8 small ramekins

MAKING
2. In a large skillet, melt half the butter over a medium-low flame.
3. Add onion and garlic to the fat when it begins to froth.
4. Sauté for about 10 minutes or until onion is limp and creamy but not browned.
5. Transfer the onion to the jar of a food processor using a slotted spoon.
6. To the butter in the pan, add another half stick of butter and then add the livers, spices, and seasonings.
7. Saute the livers for about 8 minutes on a medium low flame or until they are cooked outside but still pink when cut open.
8. Stir in the brandy.
9. Take pan off the heat and add the herbs. Let stand for a while.
10. Blend the onions in the food processor until pureed.
11. Add the liver mixture to the food processor and puree until smooth.
12. Spoon the pâté into the crock or ramekins. Smooth the top.
13. If using herb garnish, put sprig on top of pâté.
14. Melt remaining butter in a very small heavy saucepan over low heat.
15. Take pan off the heat and let butter stand 3 minutes.
16. Skim froth from butter, then spoon clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.

FINALIZING
17. Chill pâté until butter is firm, about 30 minutes.
18. Cover with plastic wrap and chill for another 2 hours or more.

SERVING
19. Serve Chicken Liver Pâté with assorted crackers or toasts.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Caribbean
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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