Description
Silky smooth chicken liver pâté from Ina Garten delights palates with rich French culinary techniques. Elegant appetizers start with high-quality ingredients and careful preparation, promising delectable results for discerning guests.
Ingredients
Scale
- ½ lb (226 g) chicken livers, well-trimmed
- 1 ½ sticks (170 g) unsalted butter, at room temperature
- ½ small onion, thinly sliced
- 1 small garlic clove, smashed and peeled
- 2 tsps Cognac or Scotch whisky
- ½ cup (120 ml) water
- ¼ tsp thyme leaves
- 1 bay leaf
- ½ tsp kosher salt, plus more to season
- Freshly ground black pepper
- Toasted baguette slices, for serving
Instructions
- Poaching Preparation: In a medium saucepan, combine chicken livers, minced garlic, diced onion, bay leaf, fresh thyme, and salt, covering with water to create a gentle poaching liquid.
- Gentle Cooking: Simmer the mixture on low heat with a tight-fitting lid, allowing the chicken livers to cook delicately until they exhibit a subtle pink center, approximately 3-5 minutes.
- Liver Processing: Remove bay leaf and transfer cooked ingredients to a food processor, pulsing to create a rustic, textured puree that maintains some chunkiness.
- Butter Emulsification: Gradually blend softened unsalted butter into the mixture, creating a luxurious, smooth consistency while the processor continues running.
- Flavor Enhancement: Introduce Cognac and season with additional salt and freshly ground black pepper, processing until the pâté achieves a silky, uniform texture.
- Chilling and Presentation: Distribute the pâté evenly into ramekins, smoothing the surface, then cover directly with plastic wrap to prevent oxidation. Refrigerate until thoroughly chilled and firm.
Notes
- Poach with Precision: Cook chicken livers just until they’re slightly pink in the center to maintain a delicate, creamy texture without overcooking.
- Butter Technique: Add softened butter gradually while processing to create a luxurious, smooth emulsion that gives the pâté its signature rich consistency.
- Prevent Oxidation: Always cover the surface directly with plastic wrap to maintain the pâté’s pristine color and prevent discoloration during chilling.
- Flavor Enhancement: Use high-quality Cognac and freshly ground black pepper to elevate the depth and complexity of the chicken liver pâté.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 305
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 120 mg