CHICKEN LIVER PATE WITH FRESH HERBS
Cuisine: French
Author: Mrs Butterfingers
Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
A buttery rich, silk smooth chicken liver pate seasoned with fresh garden herbs. It's super easy to make and costs next to nothing.
Ingredients
  • ¾ cup (6 oz) unsalted butter
  • 1 cup finely chopped onion
  • 1 tb finely chopped garlic (l large garlic clove)
  • 1 lb chicken livers - trimmed
  • 1 generous tsp minced fresh thyme (or ¼ tsp dried)
  • 1 generous tsp minced fresh marjoram (or ¼ tsp dried)
  • 1 generous tsp minced fresh sage (or ¼ tsp dried)
  • ½ tsp ground allspice
  • ½ tsp freshly grated nutmeg (do not use dried)
  • a couple of pinches of powdered cloves
  • a couple of pinches of cayenne pepper,
  • ¾ tsp salt
  • ¼ tsp freshly ground pepper (or more to taste)
  • 4 tbsp brandy, sherry, port
Instructions
  1. Melt ½ cup (4 oz) butter in a large skillet over moderate heat.-
  2. Add the onion, garlic and ¾ tsp salt stirring until softened - about 5 to 7 minutes.
  3. Add the herbs, pepper, seasonings and livers and cook stirring until livers are cooked outside but still pink when cut open - about 8 minutes. It is important you do not over- cook the livers. I like to see them still pink around the edges. You are basically poaching the chicken livers in butter.
  4. Stir in the brandy, sherry or port and remove from heat.
  5. Puree mixture in food processor until smooth.
  6. Taste the pate for seasonings and add more brandy, salt and or pepper at this time.
  7. Transfer the pate to two 1 cup crocks or 4 small ramekins and smooth tops.
  8. Melt the remaining ¼ cup (2 oz) butter in a very small saucepan over low heat, then remove pan from and heat and let butter stand 3 minutes. If you are using the small ramekins you may need a little more butter.
  9. If using herb garnish put sprig on top of pate.
  10. Skim froth from butter, then spoon enough clarified butter over pate to cover its surface, leaving milky solid in bottom of pan.
  11. Chill pate until butter is firm, about 30 minutes then cover with plastic wrap and chill at least for 2 hours. Pate will keep well in refrigerator for one week. Once butter seal has been broken cover its surface with plastic wrap.
  12. To freeze double wrap with plastic wrap. To use defrost in refrigerator for 4 -5 hours.
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Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=3328