Jacques Pépin’s Chicken Liver Pâté Recipe

I know liver pâté isn’t the most appealing thing to most people.  Actually, I think I grossed out a lot of people when I posted it to my Instagram stories.  I want to say that I had tried pâté before I made it, maybe in Germany, but honestly I’m not sure.  I had just sat down to start writing up my post of Jacques Pépin’s Chicken Liver Pâté when I got the call from the U.S. Embassy in Israel about Kris.

You might be wondering where I got the idea to even make chicken liver pâté.  Well, I follow Food & Wine on Facebook, and they posted a video of Jacques Pépin’s Chicken Liver Pâté.  I couldn’t resist it.  It was one of those recipes that I just had to try.

Okay, and now for the real, underlying reason as to why I decided to eat chicken liver. You see, Kris and I had been getting serious about starting a family. We hadn’t actually started trying to get pregnant though.  We were just working on getting extra healthy before we got pregnant.  And we were both completely paranoid about having a baby with health issues.  I think I see the worst of the worst working at a hospital and Kris just read too many articles…. Kris had just started a new job and once he got settled with work, we were going to try to get pregnant.

We probably would have had a baby already if he hadn’t bought a raft.  Kris was seriously getting into rafting and I didn’t want to be home alone with a baby while he was out rafting.  He bought a raft in 2016 and then bought a cat boat last summer, an Aire Wave Destroyer.  He loved rafting, and I have so many rafting memories.

Chicken liver has a lot of nutrients.  It’s a good source of protein, iron, B vitamins, phosphorus, selenium, choline, Vitamin A – all important if you’re going to have a baby. I was going to make us start eating chicken liver on a regular basis, maybe some other organ meats, along with more fish like sardines and salmon.

I haven’t fully processed the fact that I didn’t get to have babies with Kris.  Can you mourn for something you never had?  It does make me very sad that Kris didn’t get to be a dad, he would have been a wonderful father.  That’s the one thing he might regret, but I can’t say for sure.  Having children is part of life that we both wanted to experience but we were definitely dragging our feet.  I’m 32 years old. I don’t know if I’ll ever have kids.  I can honestly say that I am glad I don’t have kids right now.  If I had kids, they would be young and that would make all of this so much harder.  But if I did have kids, I would still have a part of Kris.

In any case, you should try making chicken liver pâté.  It’s rich, and it’s delicious. I added the process of making the liver pâté back to my Instagram stories.  And if you want to learn more about Kris, I’ve been posting a lot on my personal Instagram account @emilynorbryhn

5 from 1 vote

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Jacques Pépin's Chicken Liver Pâté

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Chicken liver pâté is actually pretty easy to make. It's rich and delicious. 

http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007

Course: Appetizer

Author: Emily

Ingredients

• 1/2 pound Chicken Livers, well trimmed
• 1/2 small Onion, thinly sliced
• 1 small Garlic Clove, smashed and peeled
• 1 Bay Leaf
• 1/4 tsp Thyme Leaves
• 1/2 cup Water
• 1 1/2 sticks Unsalted Butter, at room temp
• 2 tsp Cognac
• Black pepper
• Kosher Salt

Instructions

1. 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.

2. 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.
   

3. Made ahead: The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.