Description
Ina Garten’s chicken liver pate brings French countryside elegance to your table with rich, silky sophistication. Cognac-infused and perfectly seasoned, this luxurious spread promises a memorable appetizer that connects home cooks with classic culinary tradition.
Ingredients
Scale
Protein:
- ½ pound (226 grams) chicken livers, well-trimmed
Herbs and Spices:
- ¼ teaspoon thyme leaves
- 1 bay leaf
- ½ teaspoon kosher salt, plus more to season
- Freshly ground black pepper
Other Ingredients:
- ½ small onion, thinly sliced
- 1 small garlic clove, smashed and peeled
- ½ cup (120 milliliters) water
- 1 ½ sticks (170 grams) unsalted butter, at room temperature
- 2 teaspoons Cognac or Scotch whisky
- Toasted baguette slices, for serving
Instructions
- Combine chicken livers, minced garlic, diced onion, bay leaf, fresh thyme, and salt in a medium saucepan, then pour in water to create a gentle poaching liquid.
- Simmer the mixture over low heat with a tight-fitting lid, gently stirring occasionally, for approximately 3 minutes until the chicken livers show a slight pink center.
- Remove the saucepan from heat and let the ingredients steep, covered, for an additional 5 minutes to complete the gentle cooking process.
- Extract and discard the bay leaf, then transfer the cooked livers, onion, and garlic to a food processor using a slotted spoon.
- Pulse the ingredients until achieving a rough, uneven puree consistency that maintains some texture.
- Gradually incorporate softened unsalted butter, at a time, while the food processor continues running to create a smooth emulsion.
- Stream in the Cognac, then season with additional salt and freshly ground black pepper to enhance the flavor profile.
- Process the mixture until it reaches a completely silky and uniform texture.
- Evenly distribute the pâté into 2 or 3 large ramekins, ensuring smooth surface distribution.
- Cover the surface directly with plastic wrap to prevent oxidation and refrigerate until the pâté firms up and becomes thoroughly chilled.
Notes
- Slice away tough membranes and visible veins from chicken livers to guarantee silky smooth results.
- Slowly introduce softened butter in small increments during blending for a luxurious, velvety consistency.
- Taste and fine-tune seasonings after processing, ensuring a perfectly balanced flavor profile.
- Refrigerate pate for several hours, allowing textures to stabilize and ingredients to meld together seamlessly.
- Use plastic wrap directly touching the surface to prevent discoloration and preserve fresh taste during chilling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 100 mg