Ingredients with Measurements:
- 1 pound chicken livers, trimmed
- 1/2 cup unsalted butter, divided
- 1/2 cup chopped shallots
- 2 cloves garlic, minced
- 1/4 cup cognac
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream
Special equipment needed:
- Food processor
- Fine mesh strainer
- Ramekins or small serving dishes
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 5-7 minutes.
3. Pour in the cognac and thyme leaves and cook until the liquid has reduced by half, about 2-3 minutes.
4. Remove the skillet from 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 and heavy cream to the food processor and pulse until well combined.
7. Strain the mixture through a fine mesh strainer into a bowl.
8. Season with salt and pepper to taste.
9. Divide the pâté mixture into ramekins or small serving dishes.
10. Cover and refrigerate for at least 2 hours to allow the flavors to meld together.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
5. Temperature:
Medium heat
Serving size:
Makes about 2 cups of pâté, serving size depends on the size of the ramekins or serving dishes used.
Nutritional information:
Calories per serving: 200
Fat: 18g
Protein: 8g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 150mg
Substitutions for ingredients:
- Chicken livers can be substituted with duck livers or beef liver.
- Shallots can be substituted with onions.
- Cognac can be substituted with brandy or whiskey.
- Heavy cream can be substituted with milk or half-and-half.
Variations:
- Add chopped herbs such as parsley or chives for added flavor.
- Substitute the cognac with port wine or sherry for a different flavor profile.
- Add diced bacon or pancetta for a smoky flavor.
Tips and tricks:
- Make sure to trim any connective tissue or fat from the chicken livers before cooking.
- Don't overcook the chicken livers, they should still be slightly pink on the inside.
- Use a fine mesh strainer to ensure a smooth and creamy texture.
Storage instructions:
- Store the pâté in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Serve the pâté cold, straight from the refrigerator.
Presentation ideas:
- Serve the pâté on a platter with crackers, bread, and sliced vegetables for dipping.
- Garnish with fresh herbs or sliced cornichons.
Garnishes:
- Fresh herbs such as parsley or chives
- Sliced cornichons
- Cracked black pepper
Pairings:
- Serve with a dry white wine such as Sauvignon Blanc or Chardonnay.
- Pair with a crusty baguette or crackers.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables such as carrots or Brussels sprouts
Troubleshooting advice:
- If the pâté is too thick, add a little more heavy cream to thin it out.
- If the pâté is too thin, add more butter to thicken it up.
Food safety advice:
- Make sure to cook the chicken livers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Pâté originated in France and is a popular appetizer or snack.
Flavor profiles:
- The chicken liver pâté has a rich and creamy texture with a savory and slightly sweet flavor from the cognac and shallots.
Serving suggestions:
- Serve the pâté as an appetizer or snack before a meal.
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Region: French