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.
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1/2 pound chicken livers, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
1/2 cup water
1 1/2 sticks unsalted butter, at room temperature
2 teaspoons Cognac or Scotch whisky
Freshly ground pepper
Toasted baguette slices, for serving
How to Make It
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. 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. Remove from the heat and let stand, covered, for 5 minutes.
Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. 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. Serve chilled.
The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.
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Review Body: This is possibly the best chicken liver pate I've had, and I've tried a lot of recipes. I cooked the liver in a small crock pot because I wasn't exactly sure what I was going to do with it. I often supplement the dogs' food with it. I tossed three rosemary sprigs on the bottom of the cock, dumped in the livers, and added some sea salt and minced garlic on top. I let that cook for about two hours on low. I didn't add onion because onions can be lethal to dogs, even cooked onions.
Once the liver was finished, I started searching for pate recipes, and I found this one. I didn't have any cognac or whisky, but I did have brandy. To be honest, I wasn't very impressed with the finished product. I covered it with wrap and stuck it in the fridge overnight, and tried it again in the morning. OH BOY! Allowing all the flavors to marry did the trick! The dogs aren't getting any of this! I think it might be interesting to place thinly sliced scallions on the top before serving.
I plan on making this again!