Chicken Liver Pate
Author: Seonkyoung Longest
Serves: Approximately makes 3 cups
- 10 Tbs. Unsalted butter, divided
- 1 Shallot, roughly chopped (approximately ¼ cup)
- 3 Cloves garlic, roughly chopped (approximately 1 12/ Tbs.)
- 8 oz. Ground pork
- 8 oz. Chicken liver, rinse, drain and scrape the meaty part gently away from the sinew. You will see the webs of sinew and be able to discard them.
- 1 tsp. Sea salt
- ½ tsp. Black pepper
- 1 tsp. Fresh thyme, leaves picked
- 3 Tbs. Cognac
- Heat a large skillet over medium low heat; add 4 Tbs. butter. When butter is melted add shallot and garlic, sauté until they are soften, not too much brown color, about 3 to 4 minutes. Stirring with a wooden spoon occasionally.
- Increase heat to medium high; add ground pork and break down to small pieces with a wooden spoon as you cooking, about 3 to 4 minutes.
- Make a room in middle of skillet by pushing pork mixture to around edge; Add 2 Tbs. butter. Let it melt, about 30 second to 1 minute then add chicken liver, salt and black pepper. Sauté until chicken liver is browned but slightly red in the middle, about 3 to 4 minutes. Stirring occasionally.
- Stir in thyme; increase heat to high and splash cognac. Stir and let alcohol to evaporate and cook, about 1 to 2 minutes.
- Remove from heat and transfer to a food processor. Process until smooth. Taste and add salt or pepper as needed. Transfer to a 1½ qt container with lid (you can use 9x5x3-inch loaf pan), pour 4 Tbs. melted butter and garnish more black pepper and fresh thyme leaves. Cover, cool and let it set in a refrigerator until butter is set, about 20 to 30 minutes.
Serve warm or at room temperature to spread on bread.