You know when Edith Piaf is singing in your kitchen something wonderful will be cooking on the stove. But first you must wander into the garden and snip a basket of fresh herbs … some sage, a little marjoram and a few branches of thyme. These fragrant herbs are the stars of this chicken liver pate that is dead simple to whip up, costs next to nothing and is very, very French.
HERBED CHICKEN LIVER PATE is best served a day or two after you’ve made it. You can also freeze half the recipe, which makes it just about the most perfect “appy” to have on hand.
This recipe has you simmering the chicken liver in melted butter just until it turns pink. Then everything is turned out into a food processor and puréed until silky smooth. It really is easy as one-two-three. Serve is with lots of crusty bread or crackers.
| CHICKEN LIVER PATE WITH FRESH HERBS | Print |
- 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
- Melt ½ cup (4 oz) butter in a large skillet over moderate heat.-
- Add the onion, garlic and ¾ tsp salt stirring until softened - about 5 to 7 minutes.
- 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.
- Stir in the brandy, sherry or port and remove from heat.
- Puree mixture in food processor until smooth.
- Taste the pate for seasonings and add more brandy, salt and or pepper at this time.
- Transfer the pate to two 1 cup crocks or 4 small ramekins and smooth tops.
- 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.
- If using herb garnish put sprig on top of pate.
- Skim froth from butter, then spoon enough clarified butter over pate to cover its surface, leaving milky solid in bottom of pan.
- 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.
- To freeze double wrap with plastic wrap. To use defrost in refrigerator for 4 -5 hours.
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