Recipe by Zurie
There are many chicken liver paté recipes, but we each tweak the recipes a little. My husband requested a liver paté to eat with my No-Knead Bread. A chicken liver paté needs a generous hand with the seasonings, otherwise it can be too bland. I find one needs to just discern the taste of the black pepper and get the faintest suggestion of the brandy/cognac and the lime/lemon flavour, subtle enough so you're not sure it really is in there! Also, the nutmeg: some people do not like nutmeg, but to me it's an essential spice in the kitchen. Use to your taste. This pate will firm as it cools. It can be thinned down with a little cream, but it's usually not necessary, and the thick spread is delicious as the flavours develop. Will last for a week in the fridge. But serve this at room temperature as the flavour is not the same when very cold.
Top Review by Jostlori
Had I known how easy it is to make a paté, I would have done this long ago! This is wonderful. I had my doubts early on because it called for a lot of salt, and I'm not a "salt" person. Also, it seemed pretty runny when it came out of the food processor. But, I shouldn't have doubted! This is an amazing pate. If you make this (and you SHOULD), be sure to wait until day #2 to eat it - as it definitely improves with time. I followed the recipe exactly as written and wouldn't change a thing. Except maybe using a better quality brandy. But living in Costa Rica, we take what we can get!!! Made in memory of Gideon. Thank you, Zurie - for a wonderful recipe. God bless...
- 5 ounces butter
- 4 ounces lean bacon, chopped
- 1 onion, medium, chopped
- 1 lb chicken liver
- 2 teaspoons salt, more if using flaky sea salt (Do NOT under-salt!)
- 1 -2 teaspoon thyme, pref. fresh
- 1 -2 teaspoon black pepper, coarse
- 2 garlic cloves, chopped
- 2 tablespoons sour cream (generous, please! or, 2 generous tablespoons creme fraiche)
- 2 tablespoons brandy or 2 tablespoons cognac or 2 tablespoons whiskey
- 1⁄2-1 teaspoon ground nutmeg
- 4 teaspoons fresh lemon juice or 4 teaspoons lime juice
Directions See How It's Made
- In a heavy-bottomed pot, melt the butter. Use a gentle heat.
- Add the chopped onion and bacon, stir, and fry gently for 10 minutes, stirring now and then, until onions bits are transparent.
- Add the chicken livers, stir through, turn heat up a little, and fry about 7 minutes or until livers are just cooked through. Stir a few times.
- Add salt, preferably a good seasoned sea salt.
- Chuck the whole lot plus all juices and butter into a processor.
- Add the thyme, pepper, garlic, sour cream, brandy, nutmeg and lemon juice.
- Process slowly at first, and then at high speed to get a smooth paste. Taste for seasoning, and adjust. The flavour will develop as the pate cools and stands.
- Scrape paste into one or two suitable small bowls or ramekins. Cool, cover and refrigerate.
- Will last at least a week, but always use a clean knife or spoon when spooning out paté. Serve at room temperature: take out what you need and leave out for an hour. The flavour is far better when the paté is not chilled.