Chicken Liver Pate

13 ingredients
1 steps

Ingredients

  • 1 pound fresh chicken livers, cleaned
  • 1 cup milk
  • 1 stick cold unsalted butter, cut into pieces
  • 1 cup chopped yellow onions
  • 2 teaspoons minced garlic
  • 2 tablespoons green peppercorns, drained
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Cognac or brandy
  • Chopped parsley leaves, for garnish
  • Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-liver-pate-terrine-de-foies-de-volaille-recipe/index.html?oc=linkback

Directions

  1. 1
    {"0":"In a bowl, soak the livers in the milk for 2 hours. Drain well.","2":"In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.","4":"Remove from the heat and let cool slightly. Discard the bay leaves.","6":"In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.","8":"Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.","10":"To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons."}

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