I absolutely love chicken livers. On my first date with my excellent Husband we discovered we both love them. I’ve been making pâté for years for Christmas, now I make it several times a year for my baby and me. I think I’ve finally perfected it.
Chicken Liver Pâté
6(+) oz clarified butter (tip at bottom)
2 cloves of garlic minced
1/4 cup finely diced sweet onion
1 lb chicken livers
1 Tbs chopped fresh flat leaf parsley
1 bay leaf
3 sprigs fresh thyme
1 Tbs brandy
1 tsp kosher salt
1 tsp freshly ground pepper
In a sauté pan on medium/high heat melt the clarified butter and cook the garlic and onion for 3-5 minutes. Add the chicken livers, thyme and bay leaf. Cook until the pink is gone from the livers but they are still tender, about 8 minutes.
Add the brandy at the last minute. Remove from the heat and extract the bay leaf and sprigs of thyme. In a food processor on high, blend everything together. Set aside until the mixture slightly cools. With a spatula and a fine metal mesh, push the mixture in batches through the mesh. This will remove any unwanted lumps or grit from the livers. Put in desired dish, chill and eat… Delicious!