Chicken Liver Pâté

By Lsweetnell

This Chicken Liver Pâté recipe is a classic appetizer to start off any elegant dinner party or celebratory event. Filled with the savory flavors of Cognac, thyme, bay leaves, zesty onions, and garlic, this smooth and creamy recipe is sure to be a hit at your next party. Serve with toasted bread points or fresh vegetables for dipping.

Ingredients

• 1 pound of chicken livers
• 2/3 cup thinly sliced onions
• 1 clove of garlic, peeled and crushed
• 2 bay leaves crushed
• 1/4 teaspoon thyme leaves
• 1 cup chicken broth
• 2 teaspoons of salt
• 1 1/2 cups (3 sticks) butter, softened
• freshly ground pepper to taste
• 2 teaspoons Cognac
• 1 envelope unflavored gelatin for Aspic
• 1 piece of tomato skin
• the green from a green onion

Details

Servings 12
Preparation time 90mins
Cooking time 110mins
Adapted from thibeaultstable.com

Preparation

Step 1

Place the livers, onion, garlic, bay leaves, thyme, broth, and 1 teaspoon salt in a saucepan. Bring to a boil, cover and cook at a bare simmer for 7 or 8 minutes. Remove from the heat and let the mixture sit for about 5 minutes.

Take out the solids with a slotted spoon and place them in the bowl of a food processor with metal blade. Reserve and strain the liquid to make the aspic. Start processing the liver, adding the butter piece by piece. Finally, add the second teaspoon salt, the pepper, and Cognac and process for 2 minutes so that the mixture is very creamy and completely smooth. If the mixture looks broken down, with visible fat, let it cool in the refrigerator for about 1 hour to harden the butter, and then process again until the mixture is creamy and smooth.

Pour into a mold. Decorate or refrigerate to set and serve.

ASPIC:
Combine the strained cup of liquid from the liver and the gelatin in a saucepan. Stir gently over heat until mixture almost comes to a boil and the gelatin is completely melted. Place the saucepan on ice, and stir until the liquid becomes very syrupy. At this stage the aspic is shiny and glistening, and about to set. This is the right moment to use it. If it becomes too hard, remelt it and start again.

Take the pate out of the refrigerator, and pour and spread 3 to 4 tablespoons of aspic on top. The layer of aspic should be approximately 1/4-inch thick. The aspic sets the decor, prevents it from drying out, and gives the effect of a beautiful stained-glass window. To serve, scoop out about a teaspoonful of pate and place it on each plate with a bit of aspic and some Melba toast.

The mixture can also be prepared in small souffle molds of about 1/2 cup capacity, each one decorated differently.