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Recipe Detail Page
Brandied Chicken Liver Pâté
Holiday 2009
To make this pâté more festive create a “sprig of holly” on top of the pâté before sealing with clarified butter. Use a pair of fresh bay leaves and a few dried cranberries to make your holly.
Serves 6
3 tbsp (45 mL) butter, plus extra ¼ cup (50 mL) for sealing the pâté
1 cup (250 mL) shallots, finely chopped
1 tbsp (15 mL) garlic, finely chopped
1 tbsp (15 mL) fresh thyme, finely chopped
¾ tsp (4 mL) ground allspice
¾ cup (175 mL) brandy
1¼ lbs (625 g) chicken livers, rinsed
2 tsp (10 mL) sugar
1½ tsp (7 mL) salt
3 tbsp (45 mL) 35% cream
Fresh bay leaves and dried cranberries, optional
1. Heat 3 tbsp (45 mL) butter in a mediumsauté pan over medium-low heat. Sauté shallots, garlic and thyme until shallots are translucent, about 5 minutes. Do not let brown.
2. Add allspice and brandy to the pan, reduce brandy until it thickens slightly, about 45 seconds.
3. Increase heat to medium-high and add chicken livers, sauté until livers are cooked on the outside yet still pink on the inside, about 5 minutes. Do not cook livers all the way through.
4. Immediately scrape liver mixture into food processor and add sugar, salt and cream. Purée until smooth. Place pâté in a 1½ cup (375 mL) ramekin or decorative bowl and smooth top. Place bay leaves and cranberries on top if using.
5. Melt the remaining butter in microwave or small saucepan. Once melted let rest a moment so the milk solids settle to the bottom. Skim froth off the top, spoon clarified (or clear) butter onto the top of pâté. Discard milk solids. Place in refrigerator. Once the butter has solidified cover with plastic wrap and keep chilled.
6. Pâté tastes best after a day or 2, can be refrigerated up to 1 week.
Serves 6
