Easy Chicken Liver Pate Recipe
Ingredients
| 1/2 pound chicken livers,well-trimmed | ||
| Onion | 1/4 Small, thinly sliced | |
| Garlic | 1 Clove (5gm), smashed | |
| Bay Leaf | 1 | |
| Thyme leaves | 1/4 Teaspoon | |
| Kosher salt | 1 To taste | |
| Water | 1/2 Cup (16 tbs) | |
| 1 1/2 sticks unsalted butter, at room temperature | ||
| 2 teaspoons Cognac or Scotch whisky | ||
| Ground pepper | 1 To taste | |
Directions
1. In a medium saucepan, combine the chicken livers, onion,garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
2. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pate into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pate and refrigerate until firm.
2. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pate into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pate and refrigerate until firm.
Chef
