Chicken liver paté

Name: How to cook Chicken liver paté - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Yield: 2 cups
Cuisine: Us

Introduce

Chef :

Jon Michelena

Chicken liver paté

#GoldenApron23

Ingredient

Food ration :

Yield: 2 cups

Cooking time :

1 hour

24 oz. (685 g.)

chicken livers

1 tbsp.

olive oil

6 oz. (1 cup)

purple chopped onions

garlic cloves sliced

bay leaf

1/4 tsp.

thyme leaves

2 tbsp.

whiskey

1/4 cup

water

1 tsp.

salt

1/2 tsp.

ground black pepper

2 sticks (8 oz.)

salty butter at room temperature. (226g)

3 tbsp.

melted butter

Cooking instructions

* Step 1

Heat a frying pan with the olive oil and sauté onions and garlic together. Do not brown it.

* Step 2

Add chicken livers, bay leaf, thyme leaves, whiskey, water, salt, and black pepper. Cover and cook at moderate heat, until chicken livers just loose the pink color. Discard the bay leaf.

* Step 3

Drain the liquid and place the chicken liver mix in a food processor and puree. Incorporate 2 sticks of butter a bit at the time and process it until it is a very smooth paste.

* Step 4

Fill 3 ramekins dishes with the paste leaving some space at the top. Ramekins size, 4½” diameter x 2” deep.

* Step 5

Melt 3 tbsp. butter and cover the top of the chicken liver pâté. Place in refrigerator and after it is cold cover with plastic wrap. You can keep it in the refrigerator up to 8 days.