Name: Chicken Liver Pate recipe
Ingredients: Chicken Livers: 1 pound fresh chicken livers. Chicken livers are, of course, the star ingredient, providing the distinctive flavor and creamy texture of the pate. When selecting chicken livers, look for those that are plump, glossy, and a deep reddish-brown color. Avoid livers that appear pale, dry, or have any bruised or discolored spots. Fresh chicken livers are crucial for the best flavor and texture; frozen livers can be used if thawed completely, but fresh is always preferred. It’s important to trim the chicken livers properly, removing any connective tissue, veins, and any greenish or yellowish parts, as these can impart a bitter taste.; Butter: 1 cup (2 sticks) unsalted butter, divided. Butter is essential for both cooking the livers and creating the rich, luxurious texture of the pate. Unsalted butter allows you to control the salt level in the recipe. Divide the butter into two portions: one portion will be used to sauté the livers and aromatics, and the other portion will be melted and poured over the finished pate to create a protective seal and add extra richness. Using high-quality butter will significantly enhance the flavor of the pate.; Onion: 1 medium yellow onion, finely chopped. Onion provides an aromatic base and savory sweetness to the pate. Yellow onion is preferred for its mild and balanced flavor, which complements the richness of the chicken livers without overpowering them. Finely chopping the onion ensures it cooks evenly and incorporates smoothly into the pate. Sautéing the onion until softened and translucent is key to mellowing its sharpness and bringing out its sweetness.; Garlic: 2-3 cloves garlic, minced. Garlic adds pungent, savory depth and complexity to the pate, enhancing the overall flavor profile. Freshly minced garlic is essential for its robust aroma and taste. Adjust the amount of garlic to your preference; 2-3 cloves provide a good balance without being overpowering. Sautéing the garlic with the onion releases its aromatic oils and mellows its raw bite.; Dry Sherry or Brandy: ¼ cup dry sherry or brandy. Sherry or brandy adds a nuanced layer of warmth, fruitiness, and complexity to the pate. Dry sherry, such as Fino or Amontillado, provides a nutty and slightly savory note, while brandy adds a richer, more pronounced fruitiness. These alcohols help to deglaze the pan after sautéing the livers and aromatics, capturing all the flavorful browned bits. If you prefer to omit alcohol, you can use chicken broth or dry white wine as a substitute, although the flavor profile will be slightly different.; Heavy Cream: ¼ cup heavy cream. Heavy cream contributes to the incredibly smooth and velvety texture of the pate. It adds richness and helps to emulsify the ingredients, creating a cohesive and luxurious consistency. Full-fat heavy cream is recommended for the best results. The cream should be added towards the end of the cooking process to prevent it from curdling.; Fresh Thyme Sprigs: 2-3 sprigs fresh thyme. Fresh thyme adds a subtle herbaceous and earthy aroma that beautifully complements the chicken livers and other aromatics. Thyme’s delicate flavor infuses the pate with a fragrant and sophisticated note. Fresh thyme sprigs are preferred for their superior aroma and flavor, but dried thyme (about ½ teaspoon) can be used as a substitute if fresh is not available. The thyme sprigs are typically removed before blending the pate, leaving behind their infused flavor.; Salt: 1 teaspoon kosher salt, or to taste. Salt is crucial for seasoning and enhancing the flavors of all the ingredients. Kosher salt is preferred for its clean taste and ease of use. Adjust the amount of salt to your taste preference, remembering that pate benefits from being well-seasoned.; Black Pepper: ½ teaspoon freshly ground black pepper, or to taste. Freshly ground black pepper adds a pungent, slightly spicy, and aromatic note that complements the richness of the pate. Adjust the amount to your liking.; Mace or Nutmeg (Optional): A pinch of mace or freshly grated nutmeg (optional). Mace or nutmeg adds a warm, subtle spice note that enhances the complexity of the pate’s flavor. These spices are traditional additions to pate and provide a delicate aromatic lift. Use sparingly, as a small amount goes a long way. Freshly grated nutmeg is preferred for its superior aroma.; Optional Garnishes (for serving): Fresh thyme sprigs; Cornichons (small French pickles); Crackers, baguette slices, or toast points

Ingredients

- Chicken Livers: 1 pound fresh chicken livers. Chicken livers are, of course, the star ingredient, providing the distinctive flavor and creamy texture of the pate. When selecting chicken livers, look for those that are plump, glossy, and a deep reddish-brown color. Avoid livers that appear pale, dry, or have any bruised or discolored spots. Fresh chicken livers are crucial for the best flavor and texture; frozen livers can be used if thawed completely, but fresh is always preferred. It’s important to trim the chicken livers properly, removing any connective tissue, veins, and any greenish or yellowish parts, as these can impart a bitter taste.

- Butter: 1 cup (2 sticks) unsalted butter, divided. Butter is essential for both cooking the livers and creating the rich, luxurious texture of the pate. Unsalted butter allows you to control the salt level in the recipe. Divide the butter into two portions: one portion will be used to sauté the livers and aromatics, and the other portion will be melted and poured over the finished pate to create a protective seal and add extra richness. Using high-quality butter will significantly enhance the flavor of the pate.

- Onion: 1 medium yellow onion, finely chopped. Onion provides an aromatic base and savory sweetness to the pate. Yellow onion is preferred for its mild and balanced flavor, which complements the richness of the chicken livers without overpowering them. Finely chopping the onion ensures it cooks evenly and incorporates smoothly into the pate. Sautéing the onion until softened and translucent is key to mellowing its sharpness and bringing out its sweetness.

- Garlic: 2-3 cloves garlic, minced. Garlic adds pungent, savory depth and complexity to the pate, enhancing the overall flavor profile. Freshly minced garlic is essential for its robust aroma and taste. Adjust the amount of garlic to your preference; 2-3 cloves provide a good balance without being overpowering. Sautéing the garlic with the onion releases its aromatic oils and mellows its raw bite.

- Dry Sherry or Brandy: ¼ cup dry sherry or brandy. Sherry or brandy adds a nuanced layer of warmth, fruitiness, and complexity to the pate. Dry sherry, such as Fino or Amontillado, provides a nutty and slightly savory note, while brandy adds a richer, more pronounced fruitiness. These alcohols help to deglaze the pan after sautéing the livers and aromatics, capturing all the flavorful browned bits. If you prefer to omit alcohol, you can use chicken broth or dry white wine as a substitute, although the flavor profile will be slightly different.

- Heavy Cream: ¼ cup heavy cream. Heavy cream contributes to the incredibly smooth and velvety texture of the pate. It adds richness and helps to emulsify the ingredients, creating a cohesive and luxurious consistency. Full-fat heavy cream is recommended for the best results. The cream should be added towards the end of the cooking process to prevent it from curdling.

- Fresh Thyme Sprigs: 2-3 sprigs fresh thyme. Fresh thyme adds a subtle herbaceous and earthy aroma that beautifully complements the chicken livers and other aromatics. Thyme’s delicate flavor infuses the pate with a fragrant and sophisticated note. Fresh thyme sprigs are preferred for their superior aroma and flavor, but dried thyme (about ½ teaspoon) can be used as a substitute if fresh is not available. The thyme sprigs are typically removed before blending the pate, leaving behind their infused flavor.

- Salt: 1 teaspoon kosher salt, or to taste. Salt is crucial for seasoning and enhancing the flavors of all the ingredients. Kosher salt is preferred for its clean taste and ease of use. Adjust the amount of salt to your taste preference, remembering that pate benefits from being well-seasoned.

- Black Pepper: ½ teaspoon freshly ground black pepper, or to taste. Freshly ground black pepper adds a pungent, slightly spicy, and aromatic note that complements the richness of the pate. Adjust the amount to your liking.

- Mace or Nutmeg (Optional): A pinch of mace or freshly grated nutmeg (optional). Mace or nutmeg adds a warm, subtle spice note that enhances the complexity of the pate’s flavor. These spices are traditional additions to pate and provide a delicate aromatic lift. Use sparingly, as a small amount goes a long way. Freshly grated nutmeg is preferred for its superior aroma.

- Optional Garnishes (for serving):
  - - Fresh thyme sprigs
  - - Cornichons (small French pickles)
  - - Crackers, baguette slices, or toast points

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Instructions

Step 1: Prepare the Chicken Livers

1. Rinse the chicken livers under cold water and pat them dry with paper towels. Patting them dry helps them to brown nicely when sautéed.

1. Carefully trim the chicken livers. Remove any visible connective tissue, veins, and any greenish or yellowish bile spots. These parts can be bitter and affect the final flavor of the pate. Trim thoroughly to ensure a smooth and clean-tasting pate.

1. Cut the larger livers in half or quarters so they are roughly uniform in size. This ensures even cooking.

Step 2: Sauté the Aromatics and Chicken Livers

1. Melt ½ cup (1 stick) of unsalted butter in a large skillet over medium heat. Use a skillet large enough to accommodate all the livers without overcrowding.

1. Add the finely chopped onion to the melted butter and sauté until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning and ensure even cooking. Sautéing the onion until softened brings out its sweetness and mellows its sharpness.

1. Add the minced garlic to the skillet and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter quickly. Fragrant garlic enhances the aromatic base of the pate.

1. Increase the heat to medium-high and add the trimmed chicken livers to the skillet. Spread them out in a single layer if possible.

1. Sauté the chicken livers for 3-5 minutes per side, or until they are browned on the outside but still slightly pink in the center. Do not overcook the livers, as they will become dry and rubbery. They should be cooked through but still slightly tender inside. Overcooking is the most common mistake when making pate, so err on the side of slightly undercooked.

1. Pour in the dry sherry or brandy to deglaze the pan. Scrape up any browned bits from the bottom of the skillet with a spatula. The alcohol will evaporate, leaving behind its flavor and the flavorful pan drippings.

1. Add the fresh thyme sprigs to the skillet and cook for another minute to infuse their aroma into the mixture.

Step 3: Blend the Pate

1. Remove the skillet from the heat and discard the thyme sprigs.

1. Transfer the contents of the skillet, including the chicken livers, onions, garlic, and pan juices, to a food processor.

1. Add the remaining ½ cup (1 stick) of unsalted butter, cut into pieces, to the food processor. Adding cold butter helps to emulsify the pate and create a smooth texture.

1. Add the heavy cream, kosher salt, black pepper, and mace or nutmeg (if using) to the food processor.

1. Process the mixture until it is completely smooth and creamy. This may take a few minutes, and you may need to stop and scrape down the sides of the food processor bowl a few times to ensure everything is evenly blended. Blend until absolutely silky smooth for the best texture.

1. Taste the pate and adjust seasoning as needed. Add more salt, pepper, or mace/nutmeg to your preference. Seasoning is crucial for a flavorful pate.

Step 4: Chill and Set the Pate

1. Pour the blended pate into ramekins, a small serving bowl, or a terrine dish. For individual servings, ramekins are ideal. For a larger presentation, a small bowl or terrine works well.

1. Melt the remaining ¼ cup (½ stick) of unsalted butter in a small saucepan or in the microwave. Melt it gently to prevent splattering.

1. Pour the melted butter evenly over the surface of the pate. This creates a protective layer that prevents oxidation and adds extra richness and flavor. The butter also helps to seal the pate and keep it moist.

1. Cover the ramekins, bowl, or terrine tightly with plastic wrap, pressing the plastic wrap directly onto the surface of the melted butter to prevent a skin from forming.

1. Refrigerate the pate for at least 4 hours, or preferably overnight, to allow it to chill completely and for the flavors to meld and develop. Chilling is essential for the pate to firm up and achieve its desired texture and flavor.

Step 5: Serve and Enjoy

1. Remove the Chicken Liver Pate from the refrigerator about 20-30 minutes before serving to allow it to soften slightly and become more spreadable.

1. Garnish with fresh thyme sprigs, if desired.

1. Serve chilled or at room temperature with cornichons, crackers, baguette slices, or toast points. Chicken Liver Pate is traditionally served as an appetizer or part of a charcuterie board. Enjoy the rich and decadent flavors of your homemade pate!

Nutrition

Serving Size: one normal portion
Calories: 250-350
Sodium: 200-300 mg
Fat: 20-30 grams
Saturated Fat: 12-18 grams
Carbohydrates: 2-3 grams
Protein: 10-15 grams
Cholesterol: 250-350 mg