Liver pate

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Chicken Liver Pate
James Porter, Chef
Petite Maison

Makes 12 Servings

2 lb chicken livers, well trimmed
2 medium sweet onions, diced
4 garlic cloves, smashed and peeled
2 bay leaves
1 teaspoon thyme leaves
1 and 1/2 cups water
3 to 4 sticks unsalted butter, at room temperature
4 teaspoons Cognac
1 teaspoon allspice
pinch of clove
Freshly ground white pepper & Kosher salt (about a teaspoon each)

In a large sauté pan combine the chicken livers, onion, garlic, bay leaf, thyme, salt, pepper. Add the water and bring to a simmer. Immediately reduce the heat to low and cover. Cook for 3 minutes, until livers are barely pink inside, being careful not to over cook.  Remove from the heat and rest for 5 minutes.

Remove bay leaves. Using a slotted spoon to remove as much water as possible, add cooked mixture to a food processor, and puree until coarse. With the machine on, add the butter, a little at a time, until incorporated. Test consistency at 3 sticks, and add more until the mixture is creamy. Add the Cognac, allspice, ground clove and season with salt and pepper and process until completely smooth.

Line a loaf pan with plastic wrap, leaving plenty for edges to be folded over. Fold the plastic wrap over the pate making sure it's "air tight". Refrigerate overnight.

To serve, remove wrapped pate from loaf pan and carefully take off plastic wrap. Place on long plate and slice. Garnish cornichons, mustard and grilled baguette.