Chicken Liver Patè Posted in: Recipes – Tags: best pate, enamelware, pate, recipe

Seriously to die for, this patè is rich, delicious, silky smooth and packs a punch! The original recipie by Jacques Pépin was published on foodandwine.com. I have tweaked it ever so slightly but for the most part I stayed true to the original recipie ’cause you can’t beat perfection!

• 500gr chicken livers, well-trimmed
• 1/2 onion, thinly sliced
• 2 small garlic clove, smashed and peeled
• 2 bay leaf
• 1/2 teaspoon thyme leaves
• 1 teaspoon kosher salt, plus more to season
• 1 cup water
• 350gr unsalted butter, at room temperature
• 4 teaspoons Cognac or Scotch whisky (I used Cointreau it was all I had on the shelf!)
• Freshly ground black pepper
• Toasted baguette slices, for serving

1. Gather the ingredients.
2. 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.
3. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor; process until coarsely pureed.
4. With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
5. Add the Cognac, season with salt and pepper, and process until completely smooth.
6. Take a fine strainer and push the pate mix through the strainer, feel free to use a bit of pressure. Discard the bits that are left in the strainer. You may need to do this is batches.
7. 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.
8. Melt some extra butter and pour on top, return to the fridge until the butter has set.

This patè recipe freezes well as long as it is covered. Just take out a few hours before you intend to serve it.