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Monday, December 7

Chicken liver pâté with green peppercorns

Total: 40 minutes + overnight; Makes 2 ½ cups

Livers, chicken, well trimmed

1 pound

Milk, whole

2 cups

Oil, extra-virgin olive

2 tablespoons +
1 tablespoon

Onion, thinly sliced

1 small

Sage leaves, fresh

5 small +

Garlic, thinly sliced

2 cloves

Salt, kosher


Pepper, freshly ground


Bourbon

2 tablespoons

Lemon juice, fresh

3 tablespoons

Butter, unsalted room temperature

1 cup

Peppercorns, green, in brine, chopped

2 tablespoons +
1 tablespoon brine

Crackers or toast


  1. Combine livers and milk in a bowl, and refrigerate overnight. 
  2. Drain and rinse the livers; pat dry. 
  3. Heat 2-tablespoons oil in a large skillet over medium heat. 
  4. Add the onion and 5 sage leaves, and cook until deep golden brown, about 8 minutes. 
  5. Stir in the garlic, and cook for 1 minute. 
  6. Scrape the mixture into a food processor. 
  7. Heat 1-tablespoon oil in the same skillet over medium heat. 
  8. Season the livers with salt and pepper, and cook, turning once, until golden, about 2 minutes. 
  9. Add bourbon, and cook until almost evaporated and the livers are barley pink inside, 1 minute. 
  10. Add livers and lemon juice to the food processor; pulse until finely chopped. 
  11. With the machine running, add the butter, 1 tablespoon at a time, until the pâté is smooth. 
  12. Stir in the peppercorns and brine; season with salt and pepper. 
  13. Divide the pâté between two bowls; cover and refrigerate until chilled. 
  14. Garnish with sage, and serve with crackers or toast. 
Recipe from Food & Wine Holiday Recipes.

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