by Monika
Thanks, everyone, for your lovely response to Cheese Board #2. Since many of you were inspired by thepâté and asked for the recipe, here it is! (See, Hipcooks? Ask and you shall receive!) Let me know how it turns out.
Chicken livers are available frozen at many grocery stores – we find organic ones in the freezer section of Whole Foods. Once you master this recipe, you won’t be afraid to experiment with other types of liver (like duck) or other herbs and flavorings (like sage, orange zest, and cognac.)
Sauteeing the aromatics first gives the livers a “head start.”
As they’re cooking, season and deglaze the pan with port. Bonus points for flame!
When you transfer to a high-speed blender, you can get the pâté super-smooth. Adding cream gives the lean livers that extra creaminess, and you’ll certainly need to adjust the flavors. I take the opportunityto add more booze, salt, and enjoy the tasting!
“Seal the deal” with melted butter on the top of the pâté. It seals it up nicely for storing in the fridge, protecting the pâté itself from turning color and spoiling too quickly. Why not take the opportunity to add more flavor? Infusing the butter with thyme and lemon zest is just the ticket, for both beauty and flavor.
Chicken liver pâté
Print Recipe
 : 6 -8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
8 tablespoons butter, divided
3-5 shallots (or a large red onion), sliced
1 garlic clove, sliced
1 poundchicken livers, drained
1 cup port wine, cognac or brandy
4-6 tablespoons cream
4 sprigs of fresh thyme
zest of 1 lemon
you'll also need crostini, bread or crackers for serving
Instructions
Melt one tablespoon of the butter in a skillet over medium heat. Add the shallot and garlic and allow them to soften as you stir, about 3 -5 minutes. Add the chicken livers and continue cooking until the livers are just cooked through, about 4-5 minutes. Add salt and pepper.
Next, deglaze the pan with the port and allow it to reduce almost completely.
Transfer the ingredients to a high-speed blender or food processor, and whiz away. A plop of cream, while not necessary, brings an extra level of decadence and richness, so go for it! Give thepâté a taste, you'll most likely find that more salt and pepper are needed.
Transfer thepâté to its serving vessel.
In a small pot or pan, melt the remaining butter. You can clarify it if you like, by skimming off the solids that appear at the top. (We usually don't bother.) Add the thyme and lemon zest, allowing them to infuse the melted butter, then pour it on top of thepâté. Not only does this create a delicious butter (to be smeared with thepâté on your crostini), but it protects thepâté from drying out and discoloring in the fridge.
Transfer thepâté to the fridge to set, it will need at least several hours (or overnight). Bring to room temperature before serving (about 20 minutes out of the fridge).
Monika
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Leave a Comment
6 comments
Hanna July 1, 2019 - 12:21 pm
What! I’d LOVE to learn how to make this. What kind of port is used in the recipe?
Reply
Monika July 1, 2019 - 12:28 pm
You should totally make it, Hanna! It’s easy. I’m actually going back on Keto for the next few weeks, and am going to make some myself so I have supplies in the fridge for my diet. As for the port, any old port will do (or Sherry, or Madeira, or even wine in a pinch.) In this recipe, I used the Portuguese tawny “Porto Morgado.” I think you can find it a Trader Joe’s. Thanks for the comment and all the best, Monika
Reply
Kyrsten November 14, 2019 - 5:37 pm
I still love this so so much! I just had a craving and ran out for chicken livers so I could make it!
Reply
Kyrsten May 17, 2020 - 7:08 pm
I have been making this practically every other week since quarantine began. Thank you for rocking my pâté world!
Reply
Monika May 18, 2020 - 12:43 pm
Where do you find chicken livers? I have had a hard time sourcing them… Thanks!
Reply
Kyrsten May 18, 2020 - 1:56 pm
I’m lucky, my local Ralphs always has them. They’re out of regular chicken often, but they have the livers!
Reply
