Chicken Liver Paté

This was my first time making or even eating paté. I was a little nervous that my family wouldn’t like it, but it’s delicious! I was happy to have leftovers because I ate it for lunch and snacks throughout the week. Paté is very rich so a little goes a long way. This is quite a large recipe so you may want to cut it in half if you are having only a small gathering. I clipped this recipe from The Oregonian. **Update: 10/02/13** After coming across this recipe in the New York Times, I’ve made some changes. The updated paté recipe is so creamy and rich that everyone will be fighting over it!

Chicken Liver Paté

About 2 ½ cups

4T butter, divided
1lb. chicken livers
¼lb. mushrooms, chopped (preferably chantarelle)
1 shallot or 1 bunch scallions, chopped
½t. dry mustard
1t. minced fresh rosemary
1t. green peppercorns
1t. salt
3T cognac or brandy
4T heavy cream
2T ghee or clarified butter (optional)*

Melt 2T butter in a skillet over medium heat until foamy. Add the livers and cook quickly, flipping over after a couple minutes, to brown on both sides – the centers should still be pink. Transfer to bowl. Melt remaining 2T butter and add the mushrooms, shallots or scallions, mustard, rosemary, peppercorns, and salt. Cook until everything is tender and beginning to brown – about 10 minutes – then add cognac. Let it come to a simmer and then remove from heat. Transfer to bowl with livers and allow to cool until just warm. Place the mixture in a food processor and add the cream. Process until smooth and add more salt, cream, or cognac, if necessary. Refrigerate and serve cold with crostini or crackers. Excellent paired with mustard or sauerkraut.

*If preparing a couple days in advance of party, seal the top with melted ghee or clarified butter to maintain freshness.

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1 Response

  1. lyn says:

    Sounds good! Cant wait to try!

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