Chicken Liver Pate with Fresh Herbs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 min |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g chicken liver (s), fresh or frozen
- 90 g butter
- 1 clove / garlic, depending on taste and size
- 2 shallot (s), very finely chopped
- 0.5 tablespoon ½ thyme leaves, chopped
- 0.5 tablespoon ½ marjoram leaves, chopped
- 0.3 teaspoon nutmeg, grated
- 60 ml cognac or brandy
- 20 ml port wine
- 60 ml heavy cream
- salt
- Pepper, white or black
Print Recipe
Pin Recipe Instructions
- In a large pan with half of the butter, sweat the finely chopped shallots until they get a little color. Add the chicken liver. Sauté the liver in it until it changes color and then use the spatula to cut up a liver every now and then to make sure that it has changed color inside. Then add the herbs and the finely chopped garlic and fry for 30-60 seconds. Now add the cognac and port wine and let simmer for 2 minutes.
- Put everything in a food processor, I used the hand blender to make a fine, homogeneous farce. Add the cream and the rest of the butter at room temperature and continue to puree.
- Pour the farce into a suitable glass or porcelain vessel and smooth the surface. I then layered a thin 2 mm layer of just melted, not too hot, clarified butter on top. Cover and place in the refrigerator and let rest for at least 24 hours.
- Tastes particularly good with e.g. baguette, rustic root bread, but also on a grain-to-grain black bread. Don`t be surprised, the pâté changes color in the air towards green-gray, as you can see in the picture. It is similar to the Palatinate liver sausage, it belongs that way and is completely harmless.
- I recommend a heavy red wine with this, but that is, as always, a matter of taste.
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