Ingredients with Measurements:
- 1 pound chicken livers, trimmed and cleaned
- 1/2 cup unsalted butter, divided
- 1/2 cup chopped shallots
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Baguette or crackers, for serving
Special equipment needed:
- Food processor
- Fine-mesh strainer
- Ramekins or small bowls for serving
Step-by-step instructions:
1. In a large skillet, melt 1/4 cup of butter over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes.
2. Add the chicken livers to the skillet and cook until browned on the outside but still pink on the inside, about 5 minutes.
3. Pour in the brandy and cook until the liquid has reduced by half, about 2 minutes.
4. Remove the skillet from the heat and let cool for a few minutes.
5. Transfer the contents of the skillet to a food processor and pulse until smooth.
6. Add the remaining 1/4 cup of butter, heavy cream, thyme, salt, and pepper to the food processor and pulse until well combined.
7. Strain the mixture through a fine-mesh strainer into a bowl.
8. Divide the pâté among ramekins or small bowls and refrigerate until set, about 2 hours.
9. Serve with baguette or crackers.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature for serving
- Refrigerate until set
Serving size:
- Makes about 2 cups of pâté
- Serves 8-10 people
Nutritional information:
- Calories: 230
- Fat: 19g
- Saturated Fat: 10g
- Cholesterol: 200mg
- Sodium: 210mg
- Carbohydrates: 2g
- Protein: 10g
Substitutions for ingredients:
- Shallots can be substituted with diced onions
- Brandy can be substituted with cognac or sherry
- Heavy cream can be substituted with milk or half-and-half
- Fresh thyme can be substituted with dried thyme
Variations:
- Add chopped mushrooms to the skillet with the shallots and garlic for a mushroom and chicken liver pâté
- Substitute chicken livers with duck livers for a richer flavor
- Add chopped bacon to the skillet with the shallots and garlic for a smoky flavor
Tips and tricks:
- Make sure to trim and clean the chicken livers thoroughly before cooking
- Let the pâté chill in the refrigerator for at least 2 hours to set
- Serve with sliced baguette or crackers for a delicious appetizer
Storage instructions:
- Store leftover pâté in an airtight container in the refrigerator for up to 5 days
Reheating instructions:
- Pâté can be served cold or at room temperature
- If reheating, microwave for 10-15 seconds or until slightly warmed
Presentation ideas:
- Serve the pâté in small ramekins or bowls
- Garnish with fresh thyme leaves or chopped parsley
Pairings:
- Serve with a dry white wine or a light red wine such as Pinot Noir
Suggested side dishes:
- Serve with a mixed green salad or roasted vegetables
Troubleshooting advice:
- If the pâté is too thick, add more heavy cream or butter to the food processor
Food safety advice:
- Make sure to cook the chicken livers thoroughly before blending
- Store leftover pâté in the refrigerator and discard after 5 days
Food history:
- Pâté originated in France and is a popular appetizer or snack
Flavor profiles:
- Rich and savory with a hint of sweetness from the brandy
Serving suggestions:
- Serve as an appetizer or snack before a meal
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Region: French