Chicken Liver Pate Recipe
Served with pickled items and crostinis.
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Ingredients
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Pâté Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken Livers
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any visible fat or sinew.
- 2
Sauté the Aromatics
In a large skillet, melt half of the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- 3
Cook the Livers
Increase the heat to medium-high and add the chicken livers to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until they are browned on the outside but still slightly pink inside.
- 4
Deglaze the Pan
Carefully add the brandy or cognac to the pan, scraping up any brown bits from the bottom. Allow to simmer for 1-2 minutes to reduce slightly.
- 5
Blend the Mixture
Transfer the mixture to a food processor. Add the remaining butter, heavy cream, salt, black pepper, and thyme. Blend until smooth and creamy.
- 6
Chill the Pâté
Transfer the pâté to a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.
