Fab Chicken Liver Pâté
Recipe GLPRcb3875ebc18a1d
A classic French-style pâté made with tender chicken livers, sautéed onions, and garlic, enriched with butter and brandy. Finished with pickled green peppercorns for a subtle peppery bite. Smooth, luxurious, and perfect as an elegant starter served with crackers or crusty bread.
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Ingredients
8 ounces Salted butter
1½ Onions, finely chopped
3 Garlic cloves, crushed
1 pound Chicken livers, cleaned and rinsed
2 tablespoons Brandy
Salt and freshly ground black pepper
½ tablespoon Pickled green peppercorns, coarsely chopped
Directions
Heat 2 ounces of the butter in a large skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Add the crushed garlic and cook for another 1-2 minutes until fragrant.
Increase the heat to medium-high. Add the cleaned chicken livers to the skillet and cook, stirring frequently, until the livers are cooked through and no longer pink in the center (internal temperature should reach 165°F). This should take about 4-6 minutes.
Remove the skillet from the heat and carefully add the brandy. Stir well to deglaze the pan and incorporate the alcohol.
Transfer the cooked liver mixture to a food processor. Cut the remaining 6 ounces of butter into small cubes and add to the processor.
Blend the mixture until completely smooth and creamy, about 2-3 minutes. Season generously with salt and freshly ground black pepper to taste.
Add the coarsely chopped pickled green peppercorns and pulse briefly to distribute them throughout the pâté, leaving small visible specks for texture.
Press the pâté into a serving dish or terrine and smooth the top. Cover and refrigerate for at least 2-3 hours before serving, or until well-chilled and set.
