Author Notes
a delicious and creamy version of a traditional chicken liver pate —christy
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Ingredients
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1/4 cup
shallots--finely diced
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1/2 cup
salt pork-- diced
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2 large
garlic cloves,smashed but kept whole
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2 tablespoons
olive oil
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1 pound
chicken livers--trimmed
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1 cup
chicken stock or broth
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1 sprig
thyme--leaves only
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1 pinch
black pepper
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8 tablespoons
unsalted butter
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3 tablespoons
cognac--be generous
Directions
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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
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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
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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
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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
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