Chicken Liver Pate Recipe
I have always had a great fetish for chicken liver. When a whole chicken is cooked, I usually go hunting for the chicken liver first before hitting on other pieces. While we can do chicken liver fry in lip smacking Indian masala style, a chicken liver pate takes this humble organ to a completely different level.
I have always loved eating the buttery chicken liver pate at Basil & Thyme restaurant in New Delhi and have not been able to easily resist this magic of elegant smooth velvet. Just as I was getting ready to play host to a few friends, on an impulse I asked my meat supplier to pack a lot of chicken livers with other goodies he was getting set to deliver.
The liver came in with other meats and all forgotten sat pretty in the freezer while the other stuff got cooked. I discovered the package only a week later and immediately started craving for a chicken liver pate. A little research on the internet and a few tweaks in my mind got me working to get the chicken liver pate on it way.
This great hors d’oeuvre can be made at home easily within minutes and goes very well with an array of cheese and wine. It tastes magical when smeared liberally on toasted breads of all kinds too. The following recipe is amazingly simple and takes just minutes to make if you have all the ingredients handy.
- Pre-preparation time: 10 minutes or less
- Cooking time: 10 minutes
- Main cooking gizmo: A frying pan
|what goes in?||what kinds?||how much?|
|Chicken livers||500 grams|
|Butter||Unsalted is better, I used salted though||10 tablespoons|
|Onion||Medium; Sliced thinly||1 Number|
|Thyme||Fresh is better though I used dried ones||1 tablespoon|
|Bay leaves||2 Number|
|Scotch||I used Chivas Regal; Cognac goes well too||2 tablespoons|
|Black pepper||1/2 tablespoon|
|Tabasco||Fiery Red||10 dashes|
How to go about making chicken liver pate?
- Clean and slice the chicken livers into halves.
- Melt two tablespoons of butter in a wok or a frying pan.
- Add chicken livers, sliced onions, thyme, salt, bay leaves and garlic and gently mix around.
- Once the ingredients have mixed well, add just enough water to cover. Bring it to simmer and reduce heat.
- Cook on low heat till livers turn pink and are cooked (this will take about 5 minutes tops).
- Remove from fire and drain the stock.
- Remove & discard bay leaves.
- Add the cooked livers to a blender and add two tablespoons of Chivas Regal. If the idea of adding scotch whiskey does not appeal you can use a brandy or a cognac as well.
- Blend well adding remaining butter as you go till the butter is nicely blended and the paste is smooth.
- Check for seasoning and add half a tablespoon of black pepper and blend again.
- If you wish the pâté to be a bit spicy, add 10 dashes of Fiery Red Tabasco.
- Add to ramekins or small plastic boxes and refrigerate overnight to set firmly.
Serving suggestions for Chicken Liver Pate
- With cheese, crackers and wine
- With garlic toasties, simple toasted bread or baguette of your choice.