Chicken liver pate recipe according to Gordon Ramsay

2023-02-10 Recipe Author

Chicken liver pate recipe according to Gordon Ramsay
Chicken liver pâté is a traditional French dish that combines rich chicken livers with flavorful pantry staples to create a silky, luxurious spread. At your next party, serve it with crackers or a crusty baguette, or keep a ramekin in the fridge for indulgent anytime snacking.

What Exactly Is Chicken Liver Pâté?
Fresh chicken livers are cooked in a garlicky brandy-infused butter sauce and puréed to a creamy, spreadable consistency to make chicken liver pâté. This classic appetizer, known as pâté de fois de volaille in French, is made with chicken offal (organ meat), a popular ingredient in traditional French cooking.

In contrast to terrine, which has coarser meat chunks, pâté is a more mousse-like spread with a delicately meaty flavor. This deceptively fancy pâté, traditionally served on crostini or as part of a charcuterie board with slices of crusty baguette or crackers, is sure to impress your guests at your next wine-fueled dinner party.

3 Ways to Make Chicken Liver Pâté

These simple pointers will help you navigate the organ-preparation process.

1. Soak the livers in water. Soaking the livers in milk before making the pâté will help to soften the intense flavor. If you want a milder and more refined flavor, soak the livers in milk for one to two hours before draining and chopping.

2. Avoid pâté with a grainy texture. The most common cause of grainy pâté is overcooked livers. Cook the livers until just lightly browned before blending for a smooth, silky texture. To achieve an extremely smooth pâté, strain the puréed mixture through a fine strainer after blending to remove any unwanted bits of texture.

3. Properly store the pâté. If you are not going to eat your pâté right away, it is critical to properly store the leftovers with a layer of fat. Wrap the pâté in plastic wrap and place it in the refrigerator. Top with two tablespoons of melted butter, lard, or clarified butter, which will firm up when chilled. The pâté will keep in the refrigerator for at least one week with the butter layer; without it, the spread should be consumed within one to two days.

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    • ½ pound (226.8 grams) chicken livers
    • 1 cup (237 ml) whole milk (optional)
    • ½ cup (113.4 grams) unsalted butter, divided
    • 1 small onion or shallot, minced
    • 1 garlic clove, minced
    • 4 teaspoons (20 ml) Cognac or other brandy
    • 2 bay leaves
    • ½ teaspoon (2.5 ml) chopped fresh thyme leaves
    • Kosher salt and black pepper, to taste
    • Baguette slices, to serve (optional)

    Recipe Directions

  1. 1. Remove the fat and connective tissue from the chicken livers.
  2. 2. Remove and discard the fat from the chicken livers, then roughly chop them and place them in a bowl. Set aside for one hour after covering with milk (optional).
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  4. 3. Melt 14 cup of the butter in a large sauté pan over medium heat.
  5. 4. Cook until the minced onion is slightly softened, about 2-3 minutes.
  6. 5. Cook until the garlic is fragrant, about 1 minute, in the pan.
  7. 6. Add the chopped livers to the pan and cook for 2 minutes, or until the meat is lightly browned.
  8. 7. Increase the heat to medium-high and add the brandy and bay leaves to the pan.
  9. 8. Cook the livers, stirring frequently, until most of the liquid has evaporated and the sauce has thickened, about 2-3 minutes.
  10. 9. Remove the bay leaves from the pan and set aside.
  11. 10. Place the pan contents in a food processor or blender.
  12. 11. Purée the thyme, salt and pepper, and the remaining butter in the food processor with the livers until very smooth, scraping down the sides of the processor as needed with a rubber spatula.
  13. 12. Divide the pâté between two ramekins and cover with plastic wrap, gently pressing it down into the surface of the spread.
  14. 13. Place the pâté in the refrigerator to cool for about 1 hour, or until firm.
  15. 14. Serve the pâté chilled with slices of baguette. Enjoy!


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