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Author Notes: a delicious and creamy version of a traditional chicken liver pate —christy
Makes 4 small terrines
- 1/4 cup shallots--finely diced
- 1/2 cup salt pork-- diced
- 2 large garlic cloves,smashed but kept whole
- 2 tablespoons olive oil
- 1 pound chicken livers--trimmed
- 1 cup chicken stock or broth
- 1 sprig thyme--leaves only
- 1 pinch black pepper
- 8 tablespoons unsalted butter
- 3 tablespoons cognac--be generous
- in a saute pan with non-sloping sides, heat the olive oil and toss in the garlic, the shallots and the salt pork. cook on low until the shallots begin to soften
- wash and dry the livers. toss into the shallots and oil and let brown, but don't cook all the way through. it will only take a few minutes
- remove from heat and immediately tip everything into a food processor. add the butter in chunks and process until you have a nice thick paste
- pour through a fine sieve into a clean bowl. stir in the cognac and then pour into ramekins or gifting jars. for a nice presentation, you can top with clarified butter and a fresh sprig of thyme
- This recipe was entered in the contest for Your Best Hors d'Oeuvre