Wednesday, September 1, 2010

Chicken Liver Pate.

This is how you impress people.  Making real pate from scratch.  The easy version.


1 1/2 stick of butter.  (Don't be shocked, Jacques Pepin uses 2 1/2 sticks of butter)
1 pound of chicken liver.
1 shallot sliced.
2 cloves of garlic chopped.
3 to 4 stalks of fresh thyme.
2 small or 1 large bay leaf.
Splash of dry sherry, white wine, cognac, bourbon or dry vermouth.  ( All I had was dry vermouth)
1/4 cup of chopped parsley.  (Optional)
Salt and pepper to taste.

Melt 1 stick of butter in pan in med/low heat.
Don't want to burn the butter.
add thyme and bay leaf saute for 3 to 5 minutes.

Add garlic and shallots.  Saute till shallots are soft.

Add chicken liver cooked till pink inside.
about 5 to 10 minutes.

Fish out the bay leaf and thyme.
Add to blender or food processor.
Add splash of dry vermouth.

Blend smooth.

Pour into a ramekin.  Let cool to room temperature.  pour melted clarified butter.  (The other 1/2 stick of butter) on top of the pate.
Chill in the fridge for at least 1 hr.

Serve as a topping for your favorite bread or crackers.

*It should last 2 weeks in the refrigerator if not used.


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