Chicken Liver Paté
Chicken Liver Paté
By Michael Mech |
April 28, 2018 9:00 am
This recipe for Chicken Liver Paté is a classic/retro appetizer for sure!
Rich in flavor and super easy to prepare. Great to serve with sliced and toasted baguettes, cocktail rye or upscale crackers.
Serve ramekins filled with finely diced red onion, chopped hardboiled eggs, chopped dill pickles, cornichons, capers, or diced cucumbers for garnish.
Like this: Like Loading...
1/2 cup
unsalted butter
1
large Spanish onion, diced finely
1
garlic clove, minced
1 lb.
fresh chicken livers, deveined, rinsed and patted dry
1/2 cup
brandy, cognac or port wine
1/2 cup
heavy whipping cream
2 teaspoons
kosher salt
1/2 teaspoon
black pepper
1
Using a heavy skillet (I always use my favorite Lodge cast iron skillet) melt the butter over medium heat, add the chopped onion and minced garlic. Sauté until lightly transparent.
2
Add chicken livers and turn them over to brown evenly on all sides. Depending on their size, cook livers for 5-8 minutes until they are cooked through.
3
Remove pan from heat and add the liquor of choice. Then return to heat using caution if the pan ignites. Simmer for 5 minutes, until the mixture sauce thickens up.
4
Using a food processor, pulse chicken liver mixture until finely chopped. Add the cream and seasonings then pulse until smooth.
5
Cool, cover securely and place in the refrigerator. Serve chilled with the recommended garnish items.
Michael Mech
Michael Mech was born and raised in the heart of small-town America in Blue Island,
Illinois. A bedroom community of Chicago, the town has a long and rich history to the
early 1860s. Perhaps this is why classical methods of preparation and vintage recipes influence his cooking and baking so strongly to this day.
Chef Mike has always been a booster to small-town life and bungalow living, but he’s no stranger to the big lights of the city. Mike has been featured in Chicago magazine, the Chicago Tribune, the Chicago Sun-Times, the New York Times, and recently in Who’s Hungry magazine. The Emmy-winning, PBS
television show Ask This Old House featured his home to restore the kitchen to its historical roots, and Mike demonstrated his culinary skills on the show.
A natural with the food landscape of Chicago, Mike served as the guide to the wide variety of cuisine of the Windy City to world famous chef David Rosengarten, as documented recently in Forbes magazine. Mike keeps a blog and website as The Bungalow Chef, where he shares “food
stories,” vintage recipes, and the “art of real, American cuisine.”
More …
More
2d
Food & Drink December 3, 2019 6:10 pm
It’s time again—every year for the past 31 years The Food Channel® has released a food trends report. We keep it simple, (…)
20 Sep
Ask the Chef September 20, 2019 5:51 pm
Here’s a question that comes up frequently—both in the office and with friends. It seems even non-foodies have made the shift to using (…)
18 Sep
Shows September 18, 2019 4:03 pm
In Part 1 of this 2-part series, Carolyn Scott, the Healthy Voyager, visits historic Quebec, the predominantly French-speaking province in (…)
17 Sep
Recipes September 17, 2019 4:45 pm
What’s better than fresh blueberries to celebrate the end of summer? Fresh blueberries always remind me of my childhood (…)
15 Aug
Shows August 15, 2019 5:35 pm
There’s nothing quite like a cool refreshing spritzer on a warm summer day. Join our friends Eszter and Alfred as they discuss this (…)
01 Aug
Whiskey-based cocktails continue to elevate in popularity—fueled largely by the creativity of mixologists in top restaurants and bars. (…)
01 Aug
Have you noticed how we are drawn in by descriptions? Think about food for a minute. Years ago we ate macaroni and cheese, right? Then (…)
14 Jul
So much chocolate. And fruit. And vanilla. And honey. Lydgate Farms in Kaua’i is truly the place to taste it all. We took in a tour of the (…)
14 Jul
Recipes July 14, 2019 9:54 pm
Want to make your own vanilla extract? We learned this while touring Lydgate Farms Chocolate Plantation in Kaua’i, where the vanilla pods (…)
19 May
Recipes May 19, 2019 5:03 pm
Recipe and photo courtesy of the National Onion Association, For an even heartier breakfast, stir in leftover shredded chicken with the (…)
More TFC
Comments