Chicken liver is not everybody’s cup of tea and I confess is not mine either. I really struggle with the texture of the meat but I enjoy very much its flavor so I always enjoy it as Pâté.
Serving them in little jars with nice crusty bread is a very fancy way if serving pretty inexpensive food.
Don’t you love how French food make us feel Très Chic in a budget? 😉
Bon Appétit! Enjoy it!
Chicken Liver Pâté with Cracked Black Pepper
1 shallot diced
1 tablespoon good quality and softened butter
250g fresh and clean chicken liver
250 ml fresh cream
1 tablespoon brandy
1 tablespoon Freshly Cracked Pepper
1 teaspoon fresh Thyme leaves
100g good Quality Butter
Sea Salt to Taste
A generous tablespoon of butter to fry
Heat the butter in a large skillet and fry the shallots and the Thyme until softened. Place it in the food processor.
Fry the chicken livers in the same skillet for a couple of minutes each side – it has to be cooked but still pink inside! Place it in the food processor.
Add 1 tablespoon of butter to the food processor bowl, the Brandy and the cream. Pulse the food processor until you have an homogeneous paste.
Pass the Pâté through a sieve, pressing it with the back of a spoon. This step is very important! You dont want little pieces of meat in your Pâté!
Share the Pâté among four small ramekins or small jars. Don’t make a thick layer of Pâté because it is nice when you eat it and have a bit of butter and pepper with it.
Sprinkle the black pepper on the top of each jar of Pâté.
Melt the 100g of butter on low heat in a small saucepan, bring it to simmer and skim the foam and milk solids from the top of it. The result will be clarified butter that you will share among the jars, sealing all the surface of the pâté.
Leave it to set in the fridge for at least 4 hours. Serve it with toasts or warm bread.