artistinresidencehome.comSurprise your guest with some homemade Chicken Liver Pate’ boozed up with your favorite Cognac, Brandy, or Wine. The smooth rich spread is a fantastic accompaniment to your choice cheese boards and party spreads. You don’t have to spend a fortune to eat like you have it.
When I think of pate’ I think of fancy charcuterie boards and an expensive price tag to go with it. You can make your own Chicken Liver Pate’ in just a few minutes with a handful of ingredients.
Adding this pate’ to your charcuterie trays wether they were purchased or you put them together, it will still leave an impression for your guest. But don’t just think of this to make only for a special occasion. Make this pate’ just because it’s Thursday or whatever. You deserve it.
Simply served with a sliced baguette or toast points with those cute little cornichons.
Be advised that this is a dish that is nice and rich. The creamy texture is lovely and is very spreadable. You can achieve a silky smooth texture by putting it through a large fine sieve or blending it in a food processor until smooth.
Make sure that you are using the freshest chicken livers possible. Organ meats don’t last too long.
I made mine with cognac, but many recipes use brandy or wine.
I topped it off with clarified butter which is super simple to make. Clarified butter is butter that has separated from the milk solids. It’s also known as ghee.
Just microwave or melt butter in a pot and let sit in a measuring cup. Pour off the butter leaving the milk solids at the bottom which won’t be that much. The milk solids will be a whitish color.
The clarified butter helps keep the pate’ lasting longer from 2-3 days to up to 2 weeks. It also freezes very well so you can make this a week before you’re going to serve it or freeze it. You can then choose to cover it with the clarified butter if you want.
Think of this to bring on your next picnic.
Tip: Don’t over cook or brown the onions or livers. Gently saute’ everything and the end result should be a pate’ with a touch of pink.
1/2 cup clarified butter
1 lb very fresh chicken livers ( rinsed of all the blood and trimmed )
1/2 cup butter room temp
Half of one small white onion chopped small
1 shallot chopped small
1 clove minced garlic
1 tbsp fresh thyme
1/3 cup cognac or liquor of choice
1/4 cup heavy cream
Salt and pepper to taste
In a large frying pan, melt half of the butter over medium heat. Add onion, shallots, and garlic and cook over low heat and ‘sweat’ out onions not browning them.
Add livers and thyme. Cook gently over moderate heat until they change color. Carefully add the liquor of the heat then put back on the heat for about 2 minutes.
Place livers, the rest of the room temp butter and cream to the processor. Season with salt and pepper and process until very smooth. Taste for more salt and pepper.
Pour into your dish and smooth out the top.
Refrigerate to cool down for a few minutes. Pour the clarified butter on top then refrigerate until firm.
Serve with toast points or slices of baguette.