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.
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.