Recipe by Manami
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!
Top Review by Tami K.
This is indeed an excellent recipe created by Jacque Pepin. I really don't understand the necessity of copying it verbatim here since it is easily found on the Food & Wine thread. A note to all - NEVER substitute margarine for ANYTHING especially in a quality recipe. I have made this basic recipe many times to rave reviews. I use a high quality Irish butter and Hennessey cognac. Anything worth doing is worth doing well. Because of the suggested margarine substitution, I must rate you a 1 - it must be your shame to bear... ;-)
- 1⁄2 lb chicken liver, well-trimmed
- 1⁄2 small onion, thinly sliced
- 1 small garlic clove, smashed and peeled
- 1 bay leaf
- 1⁄4 teaspoon thyme leaves
- kosher salt
- 1⁄2 cup water
- 3⁄4 cup unsalted butter, at room temperature (we used less) or 1 1⁄2 sticks unsalted margarine (we used less)
- 2 teaspoons cognac or 2 teaspoons Scotch whisky
- fresh ground pepper
- toasted baguette, slices for serving
Directions See How It's Made
- 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.
- 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 pâté into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
- Serve chilled.