CHICKEN LIVER PATE

Chicken Liver Pate image

Provided by Nancy Harmon Jenkins

Time 1h

Yield 6 - 10 servings

Number Of Ingredients 11

Ingredients

1/2 pound unsalted butter
1 cup finely minced onion
1/2 clove garlic, peeled and flattened with knife blade
1 pound chicken livers
1/4 teaspoon crumbled dried thyme
1/4 cup medium-dry sherry
2 tablespoons brandy, Cognac or Armagnac, approximately
2 tablespoons heavy cream
Salt and freshly ground black pepper to taste
3 large bay leaves (more if necessary)
2 to 3 tablespoons clarified butter

Steps:

Over gentle heat, melt approximately three-fourths of the butter in a saute pan. Add minced onions and garlic and cook, stirring, until onions are soft and melting. Do not let onions brown. Remove onions and garlic from pan and set aside in a bowl.
Add chicken livers to pan with remaining butter and thyme. Raise heat and saute quickly, stirring, until livers are brown. Add sherry and continue cooking and stirring 2 to 3 minutes, until alcohol has burned off.
Add brandy and reserved onions and garlic. Lower heat, cover pan and cook, gently, 15 minutes. If liquid starts to boil away, add a little more sherry or brandy.
Remove from heat and let cool slightly. Transfer liver mixture to bowl of a food processor or electric blender. Add cream, salt and pepper to taste and process briefly until desired texture is reached. For a very smooth texture, rub the puree through a fine-mesh sieve.
Transfer puree to small earthenware terrines or a large serving dish. Place bay leaves on top and ladle melted clarified butter over surface to seal. Refrigerate to firm before serving. May be stored, covered with plastic wrap or foil, for a week in refrigerator.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 31 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 19 grams, Sodium 279 milligrams, Sugar 1 gram, TransFat 1 gram

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