Liver Pâté

As the season of holiday gatherings begins, it is prudent that I post a few of the Hors d’oeuvres from the Bad Wolf gatherings.

One popular dish was a chicken liver Pâté. It is simple to create and can be a very versatile base for many Canapés. Served simply in a ramekin with crackers or toasted baguette slices or dressed up with sliced onions, peppers, or cheese, this can be a star by itself or a supporting player in a more extensive spread.

I’ve used brandy here, but I have also been known to use bourbon for a slightly sweeter spread.

From Wikipedia:

Pâté is a paste, pie or loaf filled with a forcemeat. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). It is often served on or with bread or crackers.

Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.

Pâté

Easy chicken liver pâté recipe, an appetizer star, for holiday a gatherings

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Soak time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Appetizer, Snack

Cuisine Global

Servings 16

Calories 117 kcal

Equipment

• 1 Food Processor or stick blender and jar
• 1 Large Saute pan with cover.

Ingredients

  

1x2x3x

• 1 lb Chicken Livers
• 2 cups Milk Whole milk
• 2 cloves Garlic Peeled, Minced
• 2 tbsp Capers
• 1-2 tsp Thyme 1 tsp dried, 2 fresh
• 1/4 cup Brandy
• 1/4 cup Cream
• 6 tbsp Butter Divided into 1 tbsp pats
• 1/2 cup Shallot Peeled and minced

Instructions

 

• Wash and drain the chicken livers
• Check the livers for connective tissue or large chunks of fat; remove said when found.
• Move the livers to a large bowl and soak them in the milk for an hour under refrigeration.
• Remove the livers from refrigeration and drain
• Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown for about 3 to 5 minutes.
• Add the shallots and sauté for 1 minute.
• Add the livers to the pan, spreading evenly. (One Layer Please)
• Saute the liver until one side takes color ~ 2 minutes
• Flip the livers and repeat
• Add the capers, thyme, and garlic, and sauté another minute.
• Turn off the heat, and remove the pan from the stove. (We will deglaze with the brandy, which can flame up.) PLAY IT SAFE.
• Add the brandy and let the alcohol cook off for 2 minutes.
• Return the pan to the stove and turn to high heat.
• Let the brandy boil and reduce to the consistency of syrup, about 1 to 2 minutes. (do watch for flame ups, if it does so, simply cover the pan)
• Turn off the heat and allow the mixture to cool.
• Move the livers to your food processor; pulse the processor to start the puree
• Add the remaining butter and the cream and purée. 
• Load into serving ramekins or molds, and cover
• Refrigerate for at least one hour or up to a week.
• Serve this with baguette toast, crackers, thinly sliced onions, or as part of an appetizer board.

Notes

Do be careful during deglazing.  Have the pan lid ready, if it flares up too much, just set the pan down, and cover it.  The flames will go out in 60 seconds.

 

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Nutrition

Calories: 117kcalCarbohydrates: 3gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 117mgSodium: 95mgPotassium: 143mgFiber: 0.3gSugar: 2gVitamin A: 3383IUVitamin C: 6mgCalcium: 48mgIron: 3mg

Keyword Chicken, Liver

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