boxing day pate

By • December 2, 2013 0 Comments

5 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: a delicious and creamy version of a traditional chicken liver patechristy


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
  1. 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
  2. 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
  3. 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
  4. 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

More Great Recipes: Chicken|Appetizers|Hors d'oeuvres