Martian Food
Sep 18, 2015

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Chicken Liver Paté

Active time:30 minutes

Start To Finish:30 minutes Does not include chilling time of 2 hours or up to 5 days.

Difficulty:

Serving size: 8 to 10

Source: Sam Sifton, The New York Times

Can Be Made Ahead
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photo

Ingredients:

8 Tbs. unsalted butter, cut into cubes, 4 Tbs. at room temperature
2 medium shallots, peeled and finely chopped
1 pint fresh chicken livers, approximately 1 lb., trimmed
1 Tbs fresh thyme leaves, chopped
⅓ cup Madeira or port
3 Tbs. heavy cream, plus more if needed
kosher salt, to taste

Directions:

Heat a large heavy sauté pan over medium heat and melt 4 Tbs. of the butter.  When the butter foams, add the shallots and cook until they are translucent—don't let them brown.  Add the chicken livers, thyme, and the wine and increase the heat to high.  Cook, stirring occasionally with a spoon until the wine has reduced and the livers are just cooked through and are lightly browned, about 10 minutes.

Put the chicken liver mixture in a food processor or blender, add the cream and the remaining 4 Tbs. butter, and purée until smooth.  If mixture appears too thick, add a bit more cream.  Taste, and add salt if you think it needs it.

Put the paté in a glass bowl or ramekin, or divide it between 2 or more smaller ones, smooth the top, cover and refrifgerate for at least 2 hours or up to 5 days.  Serve with crostini.

Notes:

Many recipes for chicken liver paté call for cooking the livers until they are lightly browned but still pink inside.  We prefer to cook them through to avoid any food safety concerns.

Specialty Equipment:

Blender or food processor



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