Chicken Liver Pâté. Find Deals on Friskies Chicken And Liver Pate in Cat Supplies on Amazon. We only work with the very best to bring you the most incredible meat and seafood. Jacques Pépin's chicken liver pâté recipe is surprisingly simple.
Stir in garlic, onion and chicken livers. Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. And unlike so many of the pâtés we make that require a weighted terrine in a water bath, this one is easy to make and takes hardly any time. You can cook Chicken Liver Pâté using 7 ingredients and 9 steps. Here is how you cook that.
Ingredients of Chicken Liver Pâté
- It’s 12 tablespoons (1.5 sticks) of unsalted butter, cut into cubes.
- It’s 2 of large shallots, peeled and finely chopped (3/4 to 1 cup).
- You need 1 pound of fresh chicken livers, trimmed of fat and connective tissue.
- It’s 2 teaspoons of dried thyme or 1 Tablespoon of fresh thyme that's been chopped (lavender and parsley are also great additions – or even dried Herbes de Provence).
- You need 1/3 cup of dry vermouth (you can also use red or white wine, Port, or Madeira, depending on which flavor you prefer).
- You need 1 teaspoon of kosher salt to start.
- Prepare 1/2 teaspoon of black pepper.
Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers. The thought of eating liver may not be so appealing to you, but that's because you've never tried my chicken liver pate.
Chicken Liver Pâté step by step
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sweat them for 4 to 5 minutes….
- Just until they're all translucent. You don't want them to brown. Then add thyme, stir it in, and let it bloom in the hot butter for a minute or so..
- Add vermouth, turn heat to high, and let it reduce by about half..
- Then add chicken livers and gently toss them in the sauce..
- Add salt and pepper, then let livers cook, occasionally gently stirring and folding to make sure all sides get cooked, just until the livers are lightly browned on the outside, but still tender and pink on the inside..
- Let livers cool for 15 minutes or so before putting them in a food processor or blender (along with all of the sauce) and puree until smooth..
- Add remainder of the butter (8 Tablespoons) and blend again until completely smooth. Adjust seasoning if needed and blend a few more seconds..
- Transfer the pâté into a lidded container, give the bottom a few gentle taps on the counter to pack it, then cover entire surface with plastic wrap or wax paper, put lid on container, and refrigerate until firm. (At least two hours.) The pâté should keep at least 5 to 7 days well refrigerated..
- Serve with baguette, toast, or crackers, and enjoy! :).
It's quick and easy, and it really tastes amazing, especially when you pair it with a gluten-free crostini, sourdough bread, cucumber slices or even fermented vegetables. Return onion and apple to food processor. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours Simply pack the mixture into a bowl or glass jar, cover and refrigerate. Stir in bourbon and remove from heat. This is the perfect Christmas day starter using chicken livers, a wonderful low.