Chicken Liver Pate a La Jacques Pepin

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!

Ready In:
24hrs 35mins
Serves:
Units:

ingredients

directions

  • 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.
  • Enjoy!
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@Manami
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@Manami
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"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!"
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  1. Robert C.
    I learned this recipe way back in 1980 while a stagiare at La Varenne. Then, he slowly poached the livers for 7 minutes, not 3 (perhaps French livers 40 years ago were different) and the butter was doubled -- 3 sticks/3/4 lb per 1 lb livers. Chef Pepin also specified refrigerating it 10-12 hours (or overnight) before serving -- which allows the flavours to mature. BTW: why in the world would anyone substitute margarine over real butter. Margarine is a processed fat and its health benefits fanciful, at best... Natural is always best.
    Reply
  2. 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... ;-)
    Replies 1
  3. eva_anita
    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.
    Reply
  4. 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.
    Reply
  5. 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!
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