Chicken Liver Pate
Delicious way to get your weekly dose of liver...
- 1 lb fresh chicken livers
- 1 cup milk
- 4 oz cold butter divided
- 1 large Videlia or sweet onion chopped
- 2 tsp fresh garlic minced
- 2 tbsp green peppercorns (bottled) divided
- 2 each bay leaves
- 1 tsp fresh thyme or 1/2 tsp dried
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 1/4 cup Cognac or brandy
In a bowl, soak the livers in milk for at least 2 hours. Drain well and dry. In a large skillet, melt 4 tbsp butter and add the onions. Cook over medium heat stirring often until soft, about 3-5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chicken livers, 1 tbsp peppercorns, and thyme, salt and pepper, bay leaves. Cook, stirring until the livers are browned on the outside and still slightly pink inside, about 5 minutes. Add Cognac and cook until most of the liquid is evaporated and the livers are cooked through. Remove from heat and remove bay leaves. Allow to cool for about 10 minutes to make it safer to handle. Place the liver mixture into the bowl of a food processor or blender. Puree until completely smooth. Add the remaining butter in pieces and pulse to blend. Gently fold in the remaining peppercorns. Taste and adjust salt/pepper if desired. Pack into small plastic or glass containers or ramekins. Plastic Tupperware style containers with airtight lids are excellent for freezing. Divide up the pate according to your plan. This freezes beautifully and can be stored in small weekly serving portions (4-6 oz). Serve with cheese Whisps (crackers), stuff into celery stalks, fill mini-sweet-peppers, or mound onto cucumber rounds. Can be used as omelette filling or steak topping.