Grilled Chicken Liver Pâté and Blackberry Crostini
By danyell923
Recipes & Menus | recipes
Grilled Chicken Liver Pâté and Blackberry Crostini
Press this chicken-liver mixture through a fine-mesh sieve to yield a creamy, ultrasmooth pâté. Start at least 1 day ahead; the pâté needs to chill overnight.
6-8 servings
Recipe by Paul Kahan
Photograph by Dominique Lafond
July 2012
- 6
Ingredients
- 1 pound chicken livers (about 2 cups)
- 2-3 cups whole milk
- Extra-virgin olive oil (for brushing)
- Kosher salt and freshly ground black pepper
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2" cubes, divided
- 2 tablespoons minced shallot
- 1 teaspoon fresh thyme leaves
- 1/3 cup bourbon
- 2 tablespoons heavy cream
- 1/8 teaspoon (or more) ground allspice
- 8 1/4 "-thick slices country-style rye bread
- Blackberry Salad (click for recipe)
- 1 bunch radishes (about 6 oz.), trimmed, very thinly sliced
Preparation
Step 1
Preparation
Combine livers and enough milk in a medium bowl so livers are submerged. Chill and soak to mellow their flavor for at least 1 hour or, covered, overnight.
Drain livers; discard milk. Using kitchen shears, trim any fat and veins from livers. Rinse, drain, and pat dry with paper towels.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place a wire rack on top of grill grate. Rub livers with oil; season with salt and pepper. Grill livers on wire rack, turning occasionally, until nicely charred but still rosy inside, about 3 minutes. Transfer to a food processor.
Melt 2 Tbsp. butter in a small skillet over medium heat (keep remaining butter chilled). Add shallot and thyme; cook, stirring often, until shallot is translucent, about 3 minutes. Remove from heat. Add bourbon (careful: Mixture may ignite). Return skillet to heat; cook, stirring often, until reduced to 3 Tbsp., 2-3 minutes.
Transfer shallot-bourbon mixture to food processor with livers. Add cream and 1/8 tsp. allspice; purée until smooth, occasionally scraping down sides. With motor running, add remaining 8 Tbsp. butter, 1 cube at a time; purée until smooth. Season with salt, pepper, and more allspice, if desired.
For a smoother pâté, press liver mixture through a fine-mesh sieve into a medium bowl. Pack into a 1 1/2-cup jar or small bowl. Cover with waxed paper and chill overnight. DO AHEAD: Pâté can be made 3 days ahead. Keep chilled.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush bread with oil; season with salt and pepper. Grill bread until golden brown on both sides, about 1 minute per side. Cut crostini in half on a diagonal.
Spread each warm crostini with pâté, then garnish with some Blackberry Salad and sliced radishes.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Summer Party Appetizers Slideshow.