Chicken-Liver Pâté
Chicken pâté evokes a quiet elegance, a dish with roots reaching deep into cultural traditions yet adaptable to the modern palate. Once considered a frugal delicacy, chicken liver mousse—a form of soft pâté—has graced tables from humble kitchens to prestigious bistros with its velvety texture and soulful depth. Its specific significance in Jewish cuisine cannot be overlooked, often paired with challah, pickles, and mustard, where the bite of vinegar and the softness of bread serve as perfect contrasts to the pâté’s earthy richness. More than sustenance, it’s a nod to history, an intimate experience of flavor connecting generations.
Ingredients
- 8 tablespoons unsalted butter cut into cubes
- 2 medium shallots peeled and finely chopped
- 1 pint fresh chicken livers approximately 1 pound, trimmed
- 1 tablespoon fresh thyme leaves chopped
- ⅓ cup Madeira or port
- 3 tablespoons heavy cream plus more as needed
- Kosher salt to taste
Instructions
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
- Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
Nutrition
Serving: 2ouncesCalories: 206kcalCarbohydrates: 4gProtein: 10gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 6gSodium: 223mgFiber: 1gSugar: 2g
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