Prep 35 mins
Cook 24 hrs
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!
- 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
- 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.
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... ;-)
I just made this using dried Thyme, sea salt and Curvoisier brandy. Proportions according to the recipe. It is very mild and nice but I think it would be just perfect with fresh thyme, next time I will try just that.
So smooth patÃ©! 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 patÃ©.