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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.