Chicken Liver Pâté with Allspice
Recipe GLPR7fcd350280c110
A smooth and elegant chicken liver pâté infused with warm allspice and enriched with sherry reduction. This classic charcuterie preparation features tender poultry livers sautéed with aromatic onions and thyme, finished with a silky purée and deep, complex flavors from ground allspice berries. Serve chilled with crusty bread or crackers.
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Ingredients
15 g butter
½ small onion or shallot, finely chopped
1 sprig fresh thyme sprigs, leaves picked and finely chopped
400 g chicken livers, roughly chopped
1 tsp ground white pepper
3 allspice berries, finely ground
50 ml sherry or brandy
salt, to taste
Directions
Melt the butter in a frying pan over medium heat until it foams gently. Add the chopped onion and thyme leaves, stirring occasionally until the onion becomes soft and translucent, about 3–4 minutes. Stir in the roughly chopped chicken livers along with the ground white pepper and ground allspice berries, mixing well to coat the livers with the spice mixture.
Increase the heat to medium-high and cook the liver mixture for 3–5 minutes, stirring frequently, until the livers are cooked through. To check for doneness, remove one piece of liver and cut it open—it should be moist with no red blood, though a light pink tinge is acceptable. Once cooked, transfer the entire mixture to a bowl and allow it to cool to room temperature.
Return the empty frying pan to the heat and pour in the sherry or brandy. Let it bubble gently and reduce by half, stirring and scraping up any browned bits clinging to the bottom of the pan with a wooden spoon. Once reduced, remove the pan from the heat and let the liquid cool.
Transfer the cooled liver mixture to a food processor. Pour in the cooled reduced sherry and pulse until the pâté reaches a smooth consistency. For an extra-fine texture, pass the pâté through a coarse sieve, pressing gently with the back of a spoon. Taste the pâté and season with salt as needed.
Spoon the pâté into a terrine dish or serving pot. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld. If storing for several days, cover the surface with a thin layer of clarified butter to preserve it.
