Chicken Liver Pâté
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inspiration: This is perfect for the holidays and for entertaining for a few reasons. First of all, Chicken Liver Pâté is extremely decadent and tasty. So much so that it's a good idea not to eat this often, so for a special occasion, this is perfect. Second of all, the Pâté can be made in advance (at least a few days even) so the prep time is extremely ideal. And third of all, the ingredients couldn't be more budget friendly. Try different toppings to change it up a bit. The recipe below is a classic preparation, but with a few additions, this can easily be changed up to fit a variety of styles. Add some rosemary and lemon zest for a Tuscan twist, add some cilantro and chilies as a garnish and it has a south western twist, or add some curry powder for a bit of an Indian twist. Get creative and enjoy!
ingredients:
- 4 tbsp. butter
- 1 cup onion, chopped
- 6 - 8 garlic cloves, finely chopped
- 1 lb. chicken liver
- 1/2 cup dry sherry (really any fortified wine will do like marsala or madiera)
- 1/3 cup parsley, chopped
- salt and pepper
- 2 eggs, hard boiled
- 1 tsp. sherry vinegar
method: Start by cleaning the chicken livers by cutting out any fat and connective tissue and set aside.
In skillet, over medium-low heat, add the butter. Add the onion and begin to sweat slowly till the onions begin to get a slight caramel color. Add the garlic and some salt and pepper. When the pan is ready for deglazing, add the sherry. Add the chicken livers and continue to cook till the the livers are cooked through and pale pink in the center. Remove from the heat and let cool for a few minutes. While the liver mixture is cooling, prep your food processor. Add the parsley, eggs, liver mixture, and sherry vinegar and pulse/puree in food processor to a fairly fine paste. Check seasonings and add salt and pepper as needed. Store in an air tight container and refrigerate till ready to serve. Should be served cold, or slightly room temperature with crostini.
entertaining notes: The chicken liver pate can be made in advance and refrigerated till ready to serve. The pate is best on day 1 and 2 - it's still very good on day 2 and 3 - however day 4 and on is pushing it.
Yields: 3 cups
