Saturday, March 17, 2012

Chicken Liver Pate

I treated myself to some homemade pate.  The picture is from a lunch picnic at my desk! Pate is not a favorite of most people, but for those of us that like it, nothing can take it's place.
  • 1 lb. chicken livers, cleaned
  • 1 C. milk
  • 1 stick of butter, unsalted, cold, and cut into pieces
  • 1 C. onions, chopped
  • 3 cloves of garlic, minced
  • 1 t. thyme
  • 2 bay leaves
  • 2 T. capers
  • 1 t. kosher salt
  • 1 t. black pepper
  • ½ t. cayenne pepper
  • ¼ C. white wine
  • ¼ C. brandy
  1. Soak the chicken livers in milk for 2 hours, then drain well
  2. In a large skillet, melt 4 T. butter over medium heat and sauté the onions for 5 minutes
  3. Add the garlic for 1 minute, then add the chicken livers, thyme, bay leaves, capers, salt, black pepper, and cayenne pepper
  4. Cook for about 3 minutes, until the outside of the livers are brown
  5. Add the brandy and the wine and cook until the liquid reduces by half
  6. Remove from the heat, discard the bay leaves and let cool slightly
  7. Place all ingredients into a food processor and pulse until well blended
  8. Add the cold butter and pulse again until well blended
  9. Pour into ramekins, cover with plastic wrap, and refrigerate for at least 4 hours
Tips and Tricks:
  • I serve this pate with a baguette that has been sliced and a soft cheese like brie or havarti.
  • I like the pate better when it is almost room temperature.  If you are serving this for guests I would recommend taking it out of the refrigerator at least an hour before serving.

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