Chicken Liver Pate a La Jacques Pepin |
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Prep Time: 35 Minutes Cook Time: 1440 Minutes |
Ready In: 1475 Minutes Servings: 8 |
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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! Ingredients:
1/2 lb chicken liver, well-trimmed |
1/2 small onion, thinly sliced |
1 small garlic clove, smashed and peeled |
1 bay leaf |
1/4 teaspoon thyme leaves |
kosher salt |
1/2 cup water |
3/4 cup unsalted butter, at room temperature (we used less) or 1 1/2 sticks unsalted margarine (we used less) |
2 teaspoons cognac or 2 teaspoons scotch whisky |
fresh ground pepper |
toasted baguette, slices for serving |
Directions:
1. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.
2. 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.
3. Remove from the heat and let stand, covered, for 5 minutes.
4. Discard the bay leaf.
5. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
6. With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
7. Add the Cognac, season with salt and pepper and process until completely smooth.
8. 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.
9. Serve chilled.
10. Enjoy!
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