Serves 8
60 min
Chicken Liver Paté
Recipe GLPRd2c8d41ecfed5e
A silky, rich French-style paté made from tender poached chicken livers, eggs, and chicken fat. This elegant appetizer or light main course features a delicate blend of flavors enhanced with a touch of cognac and fresh parsley. Serve chilled on crackers or with crusty bread.
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Ingredients
1 pint chicken livers, rinsed and trimmed
1 cup whole milk
1 tablespoon butter
1 medium onion, finely chopped
4 large eggs
4 tablespoons rendered chicken fat
1/8 cup cognac, optional
2 tablespoons fresh parsley, finely chopped
Salt and white pepper to taste
Directions
Rinse the chicken livers thoroughly under cold water and remove any discolored spots or connective tissue. Pat dry with paper towels.
Pour the milk into a large saucepan and bring to a gentle simmer. Carefully add the prepared chicken livers, maintaining a gentle simmer (do not boil). Poach for 12–15 minutes until the livers are cooked through and just firm, with no pink in the center when cut.
While the livers poach, melt the butter in a separate skillet over medium heat. Add the chopped onion and sauté gently for 5–7 minutes until softened and translucent, stirring occasionally. Do not brown.
In a small bowl, lightly beat the eggs together, breaking the yolks and mixing them with the whites until just combined.
When the livers are cooked, remove them with a slotted spoon and place on a clean plate. Discard the poaching milk.
Add the warm cooked livers to a food processor along with the sautéed onions, beaten eggs, and chicken fat. Pulse until the mixture reaches a smooth, creamy consistency.
If using cognac, add it to the paté mixture and pulse again to combine thoroughly. Stir in the chopped parsley.
Season the paté carefully with salt and white pepper to taste, stirring gently to incorporate the seasonings evenly.
Transfer the paté to a serving terrine or small loaf pan, smooth the top, and refrigerate for at least 2 hours or until chilled and set. Serve cold with crackers, toast points, or crusty bread.
