Chicken Liver Pate A La Jacques Pepin Recipes

CHICKEN LIVER PATE A LA JACQUES PEPIN

Chicken Liver Pate a La Jacques Pepin image

This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin This originally appeared in the March, 2007 edition of Food & Wine." This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones." Thinking about serving this for Passover, it will be a change; however, haven't decided yet - perhaps I'll stick with my old recipe!

Provided by Manami

Categories Spreads

Time P1DT35m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb chicken liver, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
kosher salt
1/2 cup water
3/4 cup unsalted butter, at room temperature (we used less) or 1 1/2 sticks unsalted margarine (we used less)
2 teaspoons cognac or 2 teaspoons Scotch whisky
fresh ground pepper
toasted baguette, slices for serving

Steps:

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.
Discard the bay leaf.
Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
Add the Cognac, season with salt and pepper and process until completely smooth.
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.
Serve chilled.
Enjoy!

Nutrition Facts : Calories 251.6, Fat 24.9, SaturatedFat 15.2, Cholesterol 191.4, Sodium 30.9, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 6.7

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