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Chicken Liver Pate
Created by: Howcan Team
Ingredients
- 1 lb chicken livers
- 1/2 cup unsalted butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add 1/2 cup chopped onion and 2 cloves minced garlic, and cook until softened, about 5 minutes.
- Add 1 lb chicken livers to the skillet and cook until browned on the outside but still pink on the inside, about 3 minutes per side.
- Pour in 1/4 cup brandy and cook for 1 minute, scraping up any browned bits from the bottom of the skillet.
- Transfer the mixture to a food processor and add 1/4 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried rosemary.
- Process until smooth and creamy, then add 1/2 cup unsalted butter, 1 tablespoon at a time, until fully incorporated.
- Transfer the pate to a serving dish or ramekins, cover with plastic wrap, and refrigerate for at least 2 hours before serving.
- Serve with toasted bread or crackers and enjoy!
Pate, a rich and savory spread made from finely ground meat, has a history dating back to ancient times. Originating in France, pate has evolved into a versatile dish enjoyed worldwide. Renowned chefs like Julia Child and Jacques Pepin have popularized pate in the culinary world. In France, pate is a staple in traditional charcuterie boards and is often served as an appetizer with crusty bread and cornichons. The best pate can be found in renowned French restaurants, particularly in regions like Alsace and Gascony. The key to a delicious pate lies in the quality of the meat, the balance of seasonings, and the perfect texture achieved through careful preparation. Whether it's a classic chicken liver pate or a decadent foie gras pate, this dish continues to delight food enthusiasts around the globe.
35 min
8
180 calories
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