Chicken Liver Pate
serves: 6 people
prep: 5 minutes
cook: 10 minutes plus 2 hours to chill
- 1 Cup Chicken Livers
- 1 Medium Shallot, Minced
- 5-6 Sprigs Fresh Thyme, Stemmed
- 1 Teaspoon Allspice
- 2-3 Tablespoons Cognac
- 1-2 Tablespoons Heavy Cream
- 1-2 Tablespoons Melted Butter
- 1 Tablespoon Butter
- Salt and Pepper to Taste
- Baguette for Crostini
I’ve always been a big fan of pate. My mom says that, as a small child, a plate of toasts and ramekin of pate could easily get me through a 3 course meal. I would take my time gently spreading the mousse to the outer edges of the bread. Now, I enjoy it with a pinch of truffle salt or schmear of fig preserves and a nice glass of wine. I started making it myself after eating it in a little restaurant in Brooklyn last fall. I loosely followed Julia Child’s recipe and couldn’t have been more pleased.
Now, I enjoy it with a pinch of truffle salt or schmear of fig preserves and a nice glass of wine.
To make, rinse chicken livers under cold water and dice into 1/2 inch cubes. I use kitchen shears for this step and also cut away anything that looks strangely colored or large pieces of sinew. Season the liver with salt, pepper and allspice. In about 1 tablespoon of butter, saute shallots, thyme and chicken livers over medium high heat for about 3 to 4 minutes. Put the liver into the blender and add cognac to the saute pan and reduce by half. Add the cognac, heavy cream and 2 tablespoons melted butter to the blender and puree. Adjust seasoning as needed. Pour into ramekins and chill at least 2 hours. Serve with crostini (a baguette sliced, drizzled with butter and baked until crispy) and, if you like, truffle salt and fig preserves.