The last time I made chicken liver pate, I had the livers cooked adobo style. The adobo, cooked with vinegar and soysauce, supposedly allows the livery taste of the liver to mellow. But I was going more now for the classic French style of pate which is a barely muddled flavor of the liver, but simply heightened with butter and a few sprinkling of seasonings.
There were some herbs to be added but I seriously forgot to grab some of them from the supermarket when I was there. Hence, I just proceeded to make it without any of those, and alcohol was well. What I did do was to soak the liver first in some milk, which was supposed to get ride of some of the blood or whatever there was. I also removed some of the stringy bits in between two liver pieces to make it into a smooth paste afterwards.
So in the pan, I put some minced garlic and onion with the melted butter. Then, I put the drained livers and allowed it cook a bit. I added salt and pepper. Then I added more butter, most of the 100 grams, leaving just a few blocks to be melted later. Then all of this was pureed in the blender until the mix was fine. I put it into ramekins and topped this with more melted butter (to seal it off, to stop it from oxidizing and turning a greenish hue).
The flavors were simpler, more livery, if you will. And I really like it. Of course, I am actually the only one eating the bulk of it (same with the lox) that I am happy to say it is really good. 🙂 I don’t know how else to improve on it, maybe add cognac and some thyme as the original recipe called for, but this one is pretty nice.
Chicken Liver Pate Recipe
400 grams of chicken liver, cleaned
100 grams of butter, cubed
3 cloves of garlic, minced
1/4 of an onion, minced
Soak the chicken liver in milk for a few minutes. Drain and then set aside.
Using a few tablespoons of butter, saute the garlic and onion, followed by the liver and cook only until done outside, but still soft and pink inside. Add most of the butter and allow to melt. Dump all in the blender and puree into a smooth paste. Place into containers.
Melt the rest of the butter and top the pate. Chill. Serve with toast.