Country Chicken Liver Paté
Ingredients
- 1 pound Chicken livers, cleaned
- 1/4 cup Cognac or sherry
- 2 cups Whole milk
- 10 Peppercorns
- 2 Bay leaves
- 3 Garlic cloves crushed
- Shallot minced
- 2 tablespoons Unsalted butter at room temperature
- 1/2 cup Heavy cream
- 1/2 teaspoon Fresh thyme chopped
- Kosher salt
- freshly coarsely ground black pepper
- 1/4 cup Cognac or sherry
Instructions
- Soak the chicken livers in the cognac and milk.
- Add the peppercorns, bay leaves, and garlic. Cover and refrigerate overnight.
- Drain the livers and discard bay leaves.
- Sauté the shallots in butter until wilted.
- Add the chicken livers, thyme, and salt and pepper to taste.
- Sauté until the livers are no longer pink inside, approximately five minutes.
- Transfer the mixture to the bowl of a food processor, add the cream, and process until smooth.
- Do not sieve.
- Add the cognac and process for another 30 seconds.
- Transfer to a bowl, cover, and refrigerate for at least 24hours before serving.
Notes
Handy Dandies …
If you are gifting, add a thin layer of clarified butter and a bay leaf on top makes a gorgeous presentation.
