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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.