Chicken Liver Pâté

Chicken Liver Pâté Recipe
Photo: Jody Horton; Styling: Heather Chadduck Hillegas

 

Serve this earthy, rustic spread with grilled bread and Cranberry-Pecan Chutney.

Yield:

Makes 1 1/2 cups

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 6 Hours, 45 Minutes

Ingredients

1 pound chicken livers, trimmed
2 cups milk
4 bacon slices
2 garlic cloves, coarsely chopped
1 jalapeño pepper, seeded and chopped
1/2 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
2 tablespoons butter, melted
5 tablespoons bourbon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter, softened

Preparation

1. Rinse livers, and pat dry with paper towels. Place livers in a large bowl, and add 1 cup milk; cover and chill 1 hour. Drain livers, and return to bowl. Add remaining 1 cup milk; cover and chill 1 hour. Drain livers, and pat dry with paper towels.

2. Cook bacon in a large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels, reserving drippings in skillet. Finely chop bacon.

3. Cook livers, in batches, in hot drippings over medium heat 2 minutes on each side or until golden brown and done. Remove livers with a slotted spoon, and drain on paper towels. Discard drippings, and wipe skillet clean.

4. Sauté garlic, jalapeño, and next 2 ingredients in melted butter in skillet over medium-high heat 1 to 2 minutes or until fragrant. Stir in bourbon, salt, and pepper; simmer 1 minute. Remove from heat, and cool 10 minutes.

5. Process livers, bacon, and garlic mixture in a food processor 60 to 90 seconds or until smooth. Add softened butter, and process 10 seconds or until blended. Transfer to a bowl; cover and chill 4 hours.

Note: Chopped, cooked bacon may be omitted from the pâté and used as a topping instead, if desired.

Note:

Mary Catherine and Drew Curren,

November 2013
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