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Chicken Liver Pâté (Jacques Pepin)

chickenliverpatejpJacques Pépin's recipe for chicken liver pâté is silky-smooth, inexpensive and simple to make - and perfect with a cocktail or glass of wine before a meal.

½ lb chicken livers, well-trimmed
½ small onion, thinly sliced
1 clove garlic, smashed and peeled
1 bay leaf
¼ tsp. dried thyme leaves
½ tsp. sea salt
½ cup water
1½ sticks butter, at room temperature
2 tsp. Cognac or Scotch whisky
black pepper, freshly ground

To Serve:
toasted baguette slices

In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and ½ tsp. of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.

With the machine on, add the butter, 2 Tbsp. at a time, until incorporated.

Add the Cognac, season with salt and pepper and process until completely smooth.

Scrape the pâté into two or three large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.

Serve chilled.

Cook's Notes:

  • Chicken livers are widely available at butcher shops and at the meat counter of most grocery stores. If you have the opportunity to request when you shop, opt for paler chicken livers; they tend to have a mellower flavour and richer fat than the deep red ones.
  • The chicken livers are briefly simmered in water with aromatics before they're strained and blended with butter in a food processor. If you're making this for a Passover Seder or want to prepare it dairy-free for other reasons, swap in margarine for the butter.
  • Make-Ahead: Chicken liver pâté freezes well; just let it thaw in the refrigerator overnight or for several hours before serving.
  • If you're making it the day you want to serve it, be sure to give it several hours in the refrigerator to firm up first.
  • Suggested Pairing: Zinfandel pairs well with pâtés, mousses and terrines.