Snack Feb 11, 2024
Note: We usually have leftover chicken livers after making bolognese. We usually freeze them to save for future bolognese, but for whatever reason I wanted to try making pâté.
I had very low expectations. I've had pâté at least once before, when Luke and I made a beef wellington a few years back.We got it premade from a local butcher, and I thought it was the weak point of the wellington. I've also accidentally left a loose liver with whole chicken before and found the mineral/metalic flavor off-putting then too.
But I would actually buy chicken livers again just to make pâté. It reminded me more of parmesan cheese than what I remembered liver tasting like before. Maybe it's just because I'm iron deficient (I actually am, had blood work done recently) but this was shockingly delicious! Luke wasn't a big fan, but he didn't hate it.
Ingredients:
4 tablespoons Butter
1 medium Yellow Onion 2 Bay Leaves 2 sprigs of Thyme ⅓ pound Chicken Livers
Salt
Black Pepper
Directions:
Finely chop the onion
In a medium sauce pan, melt two tablespoons of butter
Add the onion, bay leaves, and thyme
Cooked until the onion is browned
Meanwhile: puree the chicken livers in a cup that just fits an immersion blender
Discard the bay leaves and thyme from the onions
Add the raw liver puree and cook until the liver just changes from pink to brown, it'll happen very quickly
Transfer the liver and onions to a new cup, the same size as the first
Puree
Add two tablespoons of butter on puree again till incorporated
Season to taste with salt and pepper
Final Notes:
Great on its own on homemade sourdough bread, but I bet it'd make a fantastic sandwich condiment.
Gonna have to try making beef pâté
I should make another beef wellington with my own pâté soon
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