Ingredients
-
1/2
-
1/2
-
1
-
1
-
1/4
-
-
1/2
-
3/4
-
2
-
-
-
-
-
-
Directions
Chicken Liver Pate a La Jacques Pepin, This method of preparing the pate is new to me but since I love chicken livers – we tried it anyway We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers – it tasted awesome! From Everyday Cooking with Jacques Ppin This originally appeared in the March, 2007 edition of Food & Wine This silky-smooth pt is inexpensive and simple to make The chicken livers are briefly simmered in water with aromatics before theyre blended with butter in a food processor If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones Thinking about serving this for Passover, it will be a change; however, haven’t decided yet – perhaps I’ll stick with my old recipe!, I learned this recipe way back in 1980 while a stagiare at La Varenne Then, he slowly poached the livers for 7 minutes, not 3 (perhaps French livers 40 years ago were different) and the butter was doubled — 3 sticks/3/4 lb per 1 lb livers Chef Pepin also specified refrigerating it 10-12 hours (or overnight) before serving — which allows the flavours to mature BTW: why in the world would anyone substitute margarine over real butter Margarine is a processed fat and its health benefits fanciful, at best Natural is always best , This is indeed an excellent recipe created by Jacque Pepin I really don’t understand the necessity of copying it verbatim here since it is easily found on the Food & Wine thread A note to all – NEVER substitute margarine for ANYTHING especially in a quality recipe I have made this basic recipe many times to rave reviews use a high quality Irish butter and Hennessey cognac Anything worth doing is worth doing well Because of the suggested margarine substitution, I must rate you a 1 – it must be your shame to bear 😉
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Medium Saucepan, Combine the Chicken Livers, Onion, Garlic, Bay Leaf, Thyme and 1/2 Teaspoon of Salt. |
|
2
Done
|
Add the Water and Bring to a Simmer; Cover, Reduce the Heat to Low and Cook, Stirring Occasionally, Until the Livers Are Barely Pink Inside, About 3 Minutes. |
|
3
Done
|
Remove from the Heat and Let Stand, Covered, For 5 Minutes. |
|
4
Done
|
Discard the Bay Leaf. |
|
5
Done
|
Using a Slotted Spoon, Transfer the Livers, Onion and Garlic to a Food Processor; Process Until Coarsely Pureed. |
|
6
Done
|
With the Machine on, Add the Butter, 2 Tablespoons at a Time, Until Incorporated. |
|
7
Done
|
Add the Cognac, Season With Salt and Pepper and Process Until Completely Smooth. |
|
8
Done
|
Scrape the Pt Into 2 or 3 Large Ramekins; Press a Piece of Plastic Wrap Directly Onto the Surface of the Pt and Refrigerate Until Firm. |
|
9
Done
|
Serve Chilled. |
|
10
Done
|
Enjoy! |
