Chicken Liver Pate
- Total Time: 40 mins
- Yield: Approximately makes 3 cups
Ingredients
- 10 Tbs. Unsalted butter, divided
- 1 Shallot, roughly chopped (approximately 1/4 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.
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/12/Screen-Shot-2015-12-01-at-10.19.09-AM-300×225.png”]
[/url] - 1 tsp. Sea salt
- 1/2 tsp. Black pepper
- 1 tsp. Fresh thyme, leaves picked
- 3 Tbs. Cognac
Instructions
- 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 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.
]
]
Serve warm or at room temperature to spread on bread.
- Prep Time: 15 mins
- Cook Time: 25 mins
Recipe Card powered by
6 comments
Hi i was wondering since i dont eat pork could i subsitute ground pork with chicken or beef which would work better for this recipe. My family and I love all your recipes haven’t made anything that wasnt super delicious this looks good for weekend picnics and trips to the lake.
Of course you can use chicken or beef! Honestly they both will work fantastically!! Xoxo
Hi! This looks so delicious! How long does this pate keep for in the fridge?
Up to 5 to 7 days!
Is there any replacement for cognac? Thanks
I don’t eat chicken liver,can i replace with other?