Chicken Liver Pate

This delicious chicken liver pate has a smooth and creamy texture, perfect for spreading on toasted baguette slices or crackers. SSP prepared the ideal recipe.

Ingredients:

• 16 ounces fresh chicken livers, rinsed and drained well
• 1/2 small onion, thinly sliced
• 1/4 cup minced shallots
• 8 tablespoons unsalted butter, softened, divided
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme leaves
• 2 tablespoons dry sherry
• 2 teaspoons Cognac or Scotch whisky
• 1/2 teaspoon kosher salt, plus additional salt to taste
• Freshly ground black pepper to taste
• 1/2 cup water
• 2 tablespoons heavy cream, or more if needed

• 1 pinch ground nutmeg (optional)
• Toasted baguette slices for serving

Directions:

1. Preparation: Trim any membrane off the chicken livers and dry them on paper towels. Set aside.

2. Cooking the Livers: In a medium saucepan, combine the chicken livers with onion, garlic, bay leaf, thyme, and 1/2 teaspoon of salt. Add water and bring to a simmer. Cover the pan, reduce heat to low, and cook the livers until they are just pink inside about 3 minutes. Stir occasionally during the process. Using a separate large skillet, melt 4 tablespoons of unsalted butter over medium heat.

Add minced shallots and garlic, sautéing until softened for about 3 minutes. Incorporate the cooked chicken livers into the skillet with the sautéed shallots and garlic. Add dry sherry, salt, and black pepper. Increase the temperature to medium-high and cook the livers, stirring occasionally, until just light pink in the center. Check by cutting one liver in half if unsure.

3. Blending: Remove and discard the bay leaf. Transfer the livers, onion, and garlic mix into a food processor. Blend until coarsely pureed. While the processor is running, gradually add the remaining 4 tablespoons of butter, 2 tablespoons at a time, until completely incorporated.

4. Final Touches: Add Cognac or Scotch whisky to the mixture, season with salt and pepper, and process until the pate reaches a smooth consistency. If needed, pour in heavy cream to achieve a good spreading consistency. Optionally mix in a pinch of ground nutmeg.

5. Chilling: Scrape the smooth pate into 2 or 3 large ramekins. Press a piece of plastic wrap down onto the pate’s surface and refrigerate until firm, at least 3 hours or overnight.

Serving: Serve the chilled pate in ramekins or small jars, garnished as desired alongside toasted baguette slices.

Earlier, SSP shared a homemade hot sauce recipe.