For the past few lunches, and today’s dinner, I have had a delightful meal of homemade homegrown chicken-liver pâté on a Macrina baguette, eaten with some homemade pickled garlic scapes and an apple from the tree outside friend Anne’s new house.
I usually eyeball the measurements and season it to taste, but here is the recipe I start from:
- ½ lb chicken livers
- 1 clove
- 4 corianders
- Small amount mustard
- Fresh thyme
- 1 shallot or small onion, finely chopped
- 2 T brandy/cognac (optional)
- 2 cloves garlic, very finely minced.
- Salt & pepper
- Butter (lots)
- Grind the spices (or start with similar amounts of pre-ground).
- Put a stick of butter or so on very low heat to melt.
- Melt some butter and sauté shallot/onion. When translucent, add the garlic.
- While the shallot and garlic are cooking, trim livers, removing any membranes or fat.
- When shallot and garlic are well-cooked, remove from pan.
- Add more butter to pan if needed. Add livers to the pan and cook until just pink inside (not bloody, but not grey). Avoid crowding the pan. Cook in batches if needed.
- After removing the livers, deglaze the pan with brandy/cognac. If not using alcohol, deglaze with a little bit of water or stock.
- Put all into the food processor and purée until smooth. Add 1 cup cream if desired. I never do and it is plenty creamy. Taste it, and add salt and pepper.
- Spoon pâté into ramekins and smooth the surface as much as possible. Pour melted butter over the top of the pâté to seal the surface. Press a sprig of fresh thyme into the melted butter.
I am usually using less liver than this to start with, but I often use the same amount of seasoning (and one medium shallot).