Ingredients with Measurements:
- 1 pound chicken livers, trimmed
- 2 large onions, chopped
- 4 tablespoons unsalted butter
- 2 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons brandy or cognac (optional)
Special Equipment Needed:
- Food processor or blender
- Large skillet
Step-by-Step Instructions:
1. In a large skillet, melt the butter over medium heat. Add the chopped onions and cook until they are golden brown, stirring occasionally, for about 20 minutes.
2. Add the chicken livers to the skillet and cook until they are browned on the outside and cooked through, about 10 minutes.
3. Remove the skillet from the heat and let it cool for a few minutes.
4. In a food processor or blender, pulse the liver and onion mixture until it is finely chopped.
5. Add the hard-boiled eggs, parsley, thyme, salt, pepper, and brandy (if using) to the food processor or blender. Pulse until the mixture is smooth.
6. Transfer the pâté to a serving dish and chill in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- Makes about 2 cups of pâté
Nutritional information:
- Calories: 120 per 1/4 cup serving
- Fat: 8g
- Protein: 8g
- Carbohydrates: 3g
- Fiber: 0g
- Sugar: 1g
Substitutions for ingredients:
- Chicken livers can be substituted with beef or calf liver.
- Butter can be substituted with olive oil or vegetable oil.
- Brandy or cognac can be substituted with red wine or sherry.
Variations:
- Add chopped walnuts or pecans for a crunchy texture.
- Substitute the hard-boiled eggs with cooked bacon for a smoky flavor.
- Add a tablespoon of Dijon mustard for a tangy kick.
Tips and Tricks:
- Make sure to trim the chicken livers of any fat or connective tissue before cooking.
- Use a sharp knife to chop the onions finely for a smoother texture.
- Chill the pâté for at least 2 hours before serving to allow the flavors to meld together.
Storage Instructions:
- Store the pâté in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- None
Presentation Ideas:
- Serve the pâté on a platter with crackers or sliced baguette.
- Garnish with fresh herbs or chopped nuts.
Garnishes:
- Fresh parsley or thyme
- Chopped walnuts or pecans
Pairings:
- Serve with a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Crudité platter with sliced vegetables
- Cheese board with assorted cheeses and crackers
Troubleshooting Advice:
- If the pâté is too dry, add a tablespoon of olive oil or butter to the food processor or blender and pulse until smooth.
Food Safety Advice:
- Make sure to cook the chicken livers thoroughly to an internal temperature of 165°F to avoid any risk of foodborne illness.
Food History:
- Chopped liver and onion pâté is a traditional Jewish dish that dates back to the 18th century.
Flavor Profiles:
- Rich, savory, and slightly sweet with a smooth and creamy texture.
Serving Suggestions:
- Serve as an appetizer or snack before a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A