Chicken Liver Pate
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½pound unsalted butter
- 1cup finely minced onion
- ½clove garlic, peeled and flattened with knife blade
- 1pound chicken livers
- ¼teaspoon crumbled dried thyme
- ¼cup medium-dry sherry
- 2tablespoons brandy, Cognac or Armagnac, approximately
- 2tablespoons heavy cream
- Salt and freshly ground black pepper to taste
- 3large bay leaves (more if necessary)
- 2 to 3tablespoons clarified butter
Nutritional analysis per serving (8 servings)
342 calories; 31 grams fat; 19 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 280 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Over gentle heat, melt approximately three-fourths of the butter in a saute pan. Add minced onions and garlic and cook, stirring, until onions are soft and melting. Do not let onions brown. Remove onions and garlic from pan and set aside in a bowl.
- Step 2
Add chicken livers to pan with remaining butter and thyme. Raise heat and saute quickly, stirring, until livers are brown. Add sherry and continue cooking and stirring 2 to 3 minutes, until alcohol has burned off.
- Step 3
Add brandy and reserved onions and garlic. Lower heat, cover pan and cook, gently, 15 minutes. If liquid starts to boil away, add a little more sherry or brandy.
- Step 4
Remove from heat and let cool slightly. Transfer liver mixture to bowl of a food processor or electric blender. Add cream, salt and pepper to taste and process briefly until desired texture is reached. For a very smooth texture, rub the puree through a fine-mesh sieve.
- Step 5
Transfer puree to small earthenware terrines or a large serving dish. Place bay leaves on top and ladle melted clarified butter over surface to seal. Refrigerate to firm before serving. May be stored, covered with plastic wrap or foil, for a week in refrigerator.
Private Notes
Comments
Its good - I just made it to use later today with my beef wellington. It has a warm boozy 'under taste' and is perfectly smooth without being put through a sieve.
I forgot the cream, which made it less spreadable, but it sliced beautifully. Delicious, luxurious. Served with crisp little rye toasts and glasses of dry sherry.
I love this recipe but I always add (to every chicken liver pate recipe) a medium to (just barely) hard boiled egg. Chop it up and toss it in the blender with the chicken liver. It will disappear into the mix and adds a depth of flavor and maybe even lightness to the texture.
I forgot the cream, which made it less spreadable, but it sliced beautifully. Delicious, luxurious. Served with crisp little rye toasts and glasses of dry sherry.
Its good - I just made it to use later today with my beef wellington. It has a warm boozy 'under taste' and is perfectly smooth without being put through a sieve.
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