Chicken Liver Pâté
A smooth, rich chicken liver pâté with Cognac, perfect for spreading on toasted baguette slices.
Ingredients
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
- 1/2 teaspoon kosher salt, plus more to season
- 1/2 cup water
- 1 1/2 sticks unsalted butter, at room temperature
- 2 teaspoons Cognac or Scotch whisky
- Freshly ground black pepper
- Toasted baguette slices, for serving
Directions
- 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. Scrape the pâté into two or three large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
- 7. Serve chilled.
Notes
- Active Time: 25 mins
- Total Time: 35 mins
- Yield: 6 to 8 servings