Description
This classic French-style chicken liver pâté is silky-smooth, rich, and perfect for spreading on toasted baguette as an elegant appetizer.
Ingredients
½ pound chicken livers, well-trimmed
½ small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
¼ teaspoon thyme leaves
½ teaspoon kosher salt, plus more to season
½ cup water
1½ sticks (12 tbsp) unsalted butter, at room temperature
2 teaspoons Cognac or Scotch whisky
Freshly ground black pepper
Toasted baguette slices, for serving
Instructions
Gather ingredients.
In a medium saucepan, combine chicken livers, onion, garlic, bay leaf, thyme, ½ tsp salt, and water.
Bring to a simmer. Cover, reduce heat to low, and cook for about 3 minutes, stirring occasionally, until the livers are just barely pink inside.
Remove from heat and let stand, covered, for 5 minutes.
Discard bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor.
Process until coarsely puréed.
With processor running, add butter 2 tablespoons at a time until fully incorporated.
Add Cognac and season with salt and black pepper. Process until completely smooth.
Scrape pâté into ramekins. Press plastic wrap directly on the surface. Refrigerate until firm.
Serve chilled with toasted baguette slices.
Notes
Substitute Scotch whisky for Cognac for a smokier flavor.
For smoother texture, press pâté through a fine mesh strainer before chilling.
Best enjoyed within 3 days.
Can be frozen for up to 1 month.
- Prep Time: 25 minutes
- Category: Appetizer
- Method: Simmered, Blended
- Cuisine: French
