Chicken Liver Pate a La Jacques Pepin

Manami's Note:

This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin This originally appeared in the March, 2007 edition of Food & Wine." This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they’re blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones." Thinking about serving this for Passover, it will be a change; however, haven't decided yet - perhaps I'll stick with my old recipe!

• Total Time: 24 hrs 35 mins
• Prep Time: 35 mins
• Cook Time: 24 hrs

Ingredients:

Servings: 6

• ½ lb chicken liver , well-trimmed
• ½ small onion , thinly sliced
• 1 small garlic clove , smashed and peeled
• 1 bay leaf
• ¼ teaspoon thyme leaves
• kosher salt
• ½ cup water
• ¾ cup unsalted butter, at room temperature (we used less) or 1 ½ sticks unsalted margarine (we used less)
• 2 teaspoons cognac or 2 teaspoons Scotch whisky
• fresh ground pepper
• toasted baguette , slices for serving

Directions:

1. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.
2. 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.
3. Remove from the heat and let stand, covered, for 5 minutes.
4. Discard the bay leaf.
5. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
6. With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
7. Add the Cognac, season with salt and pepper and process until completely smooth.
8. Scrape the pâté into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
9. Serve chilled.
10. Enjoy!

Reviews

[rosslare]

So smooth paté! But then, there is more butter than chicken livers in this decadent recipe. Very classy appetiser with Champagne, simply served on slices of crusty baguett. Onion jam goes really nicely with this, too. Or if I had some black truffles, I would chop some in the paté.