Classic Chicken Pâté
Chicken pâté is a rich, creamy spread that's perfect for appetizers, sandwiches, or as part of a charcuterie board. This classic recipe uses chicken liver, butter, and aromatic herbs for a luxurious and flavorful pâté. Here's how to make it:
Ingredients:
- 1 pound chicken livers, trimmed and cleaned
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup unsalted butter, divided
- 1/4 cup heavy cream
- 1/4 cup brandy or cognac (optional)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice or nutmeg (optional)
- Fresh parsley, chopped (for garnish)
- Extra butter, melted, for sealing (optional)
Instructions:
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Prepare the Chicken Livers: Trim any fat or connective tissue from the chicken livers and pat them dry with paper towels.
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Cook the Onions and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
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Cook the Chicken Livers: Increase the heat to medium-high and add the chicken livers to the skillet. Cook them for about 3-4 minutes on each side, or until they are browned on the outside but still slightly pink in the center. Do not overcook, as the livers will become tough.
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Deglaze the Pan: If using brandy or cognac, add it to the skillet and cook for another 1-2 minutes, allowing the alcohol to evaporate. Scrape up any brown bits from the bottom of the pan.
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Blend the Mixture: Transfer the cooked livers, onions, and garlic to a food processor. Add the remaining butter, heavy cream, thyme, salt, pepper, and allspice or nutmeg (if using). Blend until smooth and creamy. You may need to scrape down the sides of the processor a few times to ensure everything is well mixed.
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Adjust the Consistency: If the pâté is too thick, you can add a little more cream or melted butter to reach your desired consistency. Taste and adjust the seasoning if necessary.
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Chill the Pâté: Transfer the pâté to a serving dish or ramekins. Smooth the top with a spatula. If you prefer a smooth, firm finish, you can pour a thin layer of melted butter over the top to seal it. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until the pâté is firm.
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Serve: Garnish with fresh parsley and serve with toasted baguette slices, crackers, or fresh bread. The pâté can be stored in the refrigerator for up to a week.
Tips:
- Optional Ingredients: For extra richness, you can add a splash of cream sherry or port wine instead of brandy.
- Texture: If you prefer a coarser texture, pulse the food processor less, or mash some of the mixture by hand before combining it all.
- Sealing with Butter: Sealing the pâté with melted butter helps to preserve it and gives it a more luxurious finish.
