Chicken Liver Pate
By America's Test KitchenPublished on August 31, 2012
Yield
Serves 8 (Makes about 2 cups)
Ingredients
Before You Begin
Pressing plastic wrap against the surface of the pâté helps minimize any discoloration due to oxidation. Serve with toasted slices of baguette, toast points, or crackers.
Instructions
- Melt the butter in a 12-inch skillet over medium-high heat until the foaming subsides. Add the shallots, thyme, and 1/4 teaspoon salt and cook until the shallots are lightly browned, 3 to 5 minutes. Add the chicken livers and cook, stirring constantly, about 1 minute. Add the vermouth and simmer until the livers are cooked but still have a rosy interior, 4 to 6 minutes more.
- Using a slotted spoon, remove the livers from the pan and transfer them to a food processor. Continue to simmer the vermouth mixture over medium-high heat until it is slightly syrupy, about 2 minutes longer, then add to the processor.
- Add the brandy to the processor, and process the mixture until very smooth, about 2 minutes, stopping to scrape down the sides of the bowl with a rubber spatula as needed. Season the pâté with salt and pepper to taste. Transfer to a clean serving bowl and smooth the top.
- Lay plastic wrap flush to the surface of the pâté and refrigerate until firm, about 6 hours or up to 3 days.
- Let the pâté sit at room temperature until slightly softened, about 30 minutes. Scrape off the discolored top 1/4 inch of the pâté, if desired, before serving.
to store
to serve
Yield
Serves 8 (Makes about 2 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
While developing our best chicken liver pâté recipe, we found that it was imperative to buy the freshest livers possible and trim them well of fat and connective tissue. Old, untrimmed livers produced a spread that was overwhelmingly metallic tasting and fibrous. Secondly, while most chicken liver pâté recipes cook the livers very thoroughly (up to 20 minutes), we found they had the freshest, most inviting flavor when cooked just enough to retain a rosy interior, about six minutes. Most recipes effectively poach the livers in butter (what the French call a confit), but we found that this could lead to browning and toughening of the livers. Instead, we liked the results best when we mixed the butter and livers with a fair amount of vermouth and simmered the three together, which ensured the livers remained moist.
Before You Begin
Pressing plastic wrap against the surface of the pâté helps minimize any discoloration due to oxidation. Serve with toasted slices of baguette, toast points, or crackers.
Instructions
- Melt the butter in a 12-inch skillet over medium-high heat until the foaming subsides. Add the shallots, thyme, and 1/4 teaspoon salt and cook until the shallots are lightly browned, 3 to 5 minutes. Add the chicken livers and cook, stirring constantly, about 1 minute. Add the vermouth and simmer until the livers are cooked but still have a rosy interior, 4 to 6 minutes more.
- Using a slotted spoon, remove the livers from the pan and transfer them to a food processor. Continue to simmer the vermouth mixture over medium-high heat until it is slightly syrupy, about 2 minutes longer, then add to the processor.
- Add the brandy to the processor, and process the mixture until very smooth, about 2 minutes, stopping to scrape down the sides of the bowl with a rubber spatula as needed. Season the pâté with salt and pepper to taste. Transfer to a clean serving bowl and smooth the top.
- Lay plastic wrap flush to the surface of the pâté and refrigerate until firm, about 6 hours or up to 3 days.
- Let the pâté sit at room temperature until slightly softened, about 30 minutes. Scrape off the discolored top 1/4 inch of the pâté, if desired, before serving.
to store
to serve
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