How to Make Chicken Liver Pate | Recipe | Food & Wine
This recipe for chicken liver pate makes more than enough for eight; any extra will come in handy as a ready-made snack.
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INGREDIENTS:
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
Kosher salt
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
FIND THE FULL RECIPE HERE:
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Recipe:
(please note, the amount in the video is a double recipe)
1 lbs duck livers
1 large onion
1 tablespoon minced garlic in oil or 1/2 tablespoon fresh
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
5 teaspoons cognac
1 lbs butter
Clean duck liver by removing the connective tissue.
Cut in equal sized pieces (roughly 1 inch), and soak in milk or buttermilk in refrigerator overnight.
Saute salted, diced onion in a spoonful of neutral oil. When onions are translucent, add garlic and saute for another 1 - 2 minutes, add spices.
Turn up heat and add livers. Saute livers until inside is pink but no longer bleeds (this won't take long).
Remove from heat and let rest for 15 minutes to cool.
Melt butter (keep enough aside to top the jars)
Add liver and cognac to food processor. When it starts turning smooth, slowly add in melted butter. Process until very creamy.
Fill jars, top with remaining melted butter. Sprinkle thyme on top. Store in refrigerator without lid until cool. Then put on lids and keep in fridge for up to 5 days or freeze.
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