Chicken Liver Pâté


Chicken Liver Pâté a true classic and you're either a fan of its buttery, decadent and fantastic flavor, or you've never dared to touch the stuff. As with all food, you have to try it at least once! I made this with my mentor awhile back but was shocked at how simple and easy it was to prepare. Its also a filling and a tasty snack in these cold winter months.

Chicken livers tend to be dirt cheap as they are usually considered a scrap, though I like to use a butcher whose quality I trust, and if you find one of the good ones,  may even simply just give them to you. This recipe is malleable and you can play with the flavors as you like. Changing the alcohol, using a sweet Italian wine or vermouth or changing the spice mixtures...Once you understand the way the liver behaves you can really make it your own. Enjoy this pâté simply with crackers or baguette or take your sandwich to the next level and substitute it for mayonnaise. Pâté is also one of those wonders you can make ahead and store in the fridge for a week or freeze for months. 

Chicken Liver Pâté

adopted from Jacques Pépin

1/2 pound chicken livers, trimmed

1 small onion, minced

2 cloves garlic, minced

1/4 teaspoon thyme leaves

1 teaspoon herbes de provence

1 teaspoon dijion mustard

1 bay leaf

salt to taste, roughly 1 teaspoon

1/2 cup water

1 1/2 sticks unsalted butter, quartered

2 teaspoons Cognac/Scotch

Fresh pepper to taste 

In a medium skillet, combine chicken livers, onions, garlic, spices and salt. Add water and simmer. Cover and cook on low heat for 3 minutes until livers are just pink in the middle. Remove from head and let stand for 5 minutes covered. Remove bay leaf and transfer mixture to a food processor and pulse till combine. With machine on add butter until combine and season with cognac, salt & pepper and process till smooth. Place in desired terrine or ramekin and cool in fridge until firm. You can also seal the pate with fat such as schmaltz or butter, or with a gelee.