Chicken Liver Pate Recipe & Video

Instructions

1. 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.
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2. 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.
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3. 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.
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4. Stir in thyme; increase heat to high and splash cognac. Stir and let alcohol to evaporate and cook, about 1 to 2 minutes.
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5. Remove from heat and transfer to a food processor. Process until smooth. Taste and add salt or pepper as needed. Transfer to a 1 1/2 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.
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   Serve warm or at room temperature to spread on bread.