But we’re not talking about beef liver here. We’re talking about chicken liver. And, once it’s whizzed up into a paste and spread on toasty baguette slices, you’ve probably forgotten the word liver completely.
The best part is it’s super easy to make. Aside from the liver, it’s shallots, thyme, butter, cream, Cognac, and salt and pepper. It’s not this fussy recipe that needs special equipment and braising for three hours. It usually takes about a half hour to make. Chicken livers are easily found in your local grocery store. You can get duck or goose liver, but you’ll probably have to seek out a good butcher for that.
Pate is that light brown spread that goes with teeny tiny pickles like cornichons, maybe some pickled onions, and crusty bread. Often put with charcuterie boards littered with salami, nuts, and olives, it’s a great accompaniment but can also be the sole feature of your appetizer if you like.
Here’s the recipe:
1/2 stick of butter, about 4 TB
1 large shallot, minced
3 sprigs of fresh thyme, stripped of leaves
1 lb. chicken livers
1 TB cognac
3 TB heavy cream.
Salt and pepper to taste
In a saucepan over medium heat, melt the butter. Sautee the shallots until translucent. Add the thyme leaves and the salt and pepper and cook for another minute or two. Add the chicken livers and sauté until they are cooked all the way through. Then, add the cognac at the end, simmering for a few minutes, and then turn off the heat. Pour the contents of the pan into a food processor. Mix the contents while slowly adding the cream until you’ve reached a nice smooth consistency. Place in a glass jar or whatever vessel you wish to serve it in and chill for one hour. Serve with toasted baguette slices.
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