TRADITIONAL FRENCH RECIPE: Chicken Liver Pâté is not only for Christmas. In fact, in many countries around the mediterranean sea make Chicken Liver Pâté quite often, mostly during the weekend.
Some french chefs immerse the Chicken Livers in a mixture of milk and salted water for six hours before cooking. This is common practice with pig and ox liver as it softens the slightly bitter, metallic flavour. Other chefs add the Livers to his pâté raw. RAW? Yes... raw. Hey... I'm only reporting you facts!
Don't do it anyway.
For a little twist you can puree 1 teaspoon of Thyme, 75gr of Double Cream, 1 allspice berry and a pinch of Ginger.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Makes: 1 Cup |
Ingredients:
| Conversions |
Directions:
01 - In a saucepan, cook over medium-high heat Checken Livers and Chicken Stock. Bring to a boil and reduce the heat to medium-low. Cook until cooked through, about 10 minutes.
02 - Drain and transfer the Chicken Livers into a food processor, adding about 60ml / 2.1oz / 0.25 cup of the Cooking Stock into the food processor.
03 - Heat the Rendered Chicken Fat ( or unsalted butter ) in a small skillet over high heat.
04 - Add the minced Onion and cook for about 5 minutes, or until browned.
05 - Transfer the Onion to a food processor.
06 - Add the Cognac, Eggs, Salt, and Pepper. Purée.
07 - Serve spread on Baguette slices ( recipe here ).
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| Written by: Uncut Recipes | Disclaimer |
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