Jacques Pépin's recipe for chicken liver pâté is classic and elegant. Best of all, it comes together in just minutes. Chicken livers are widely available at butcher shops and at the meat counter of most grocery stores. If you have the opportunity to request when you shop, opt for paler chicken livers; they tend to have a mellower, richer flavor than the deep red ones. How to make chicken liver pâté is simple: The chicken livers are briefly simmered in water with aromatics before they're strained and blended with butter in a food processor. If you're making this for a Passover Seder or want to prepare it dairy-free for other reasons, swap in margarine for the butter.
Chicken liver pâté freezes well; just let it thaw in the refrigerator overnight or for several hours before serving. If you're making it the day you want to serve it, be sure to give it several hours in the refrigerator to firm up first.
Zinfandel pairs well with pâtés, mousses, and terrines.
Ingredients
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1/2 pound chicken livers, well-trimmed
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1/2 small onion, thinly sliced
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1 small garlic clove, smashed and peeled
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1 bay leaf
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1/4 teaspoon thyme leaves
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1/2 teaspoon kosher salt, plus more to season
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1/2 cup water
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1 1/2 sticks unsalted butter, at room temperature
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2 teaspoons Cognac or Scotch whisky
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Freshly ground black pepper
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Toasted baguette slices, for serving
Directions
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Diana Chistruga
Gather the ingredients.
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Diana Chistruga
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
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Discard the bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor; process until coarsely pureed.
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With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
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Add the Cognac, season with salt and pepper, and process until completely smooth.
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Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
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Diana Chistruga
Serve chilled.