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Posted: Sat Aug 25, 2012 02:11
by Cabonaia
Hey CW, liver's on!

Chicken Liver Pate

1 lb chicken livers
1 medium size onion, chopped
1 - 2 tsp minced garlic (depending on how much you like garlic)
8 oz unsalted butter, divided into 2 portions (less for creamier texture, more for stiffer texture)
½ tsp salt
1 - 2 bay leaves
½ tsp dried thyme leaves (double if using fresh)
¼ tsp freshly ground black pepper
¼ tsp white pepper
Pinch cayenne pepper
Pinch nutmeg
¼ cup brandy
¼ cup cream
2 Tbs capers or green peppercorns (or Tbs of each) - optional
Note: you may soak the livers in 1 cup of milk for 1 hour in the refrigerator if you would like a milder liver flavor. Discard the milk when done soaking.

1. Trim any connective tissue from the livers
2. Saute the onions in half the butter till golden
3. Add the livers, and sauté until they are lightly browned and still pink in the middle (maybe 5 min.)
4. Add the garlic, salt, bay leaves, thyme, black pepper, white pepper, cayenne pepper, nutmeg, and half the green peppercorns and capers (if using).
5. Sauté briefly, until the garlic is fragrant - don`t brown it.
6. Add the brandy and turn the heat to high. Cook the brandy down until syrupy and the livers are cooked through but still tender, being careful not to overcook the livers.
- Cut some livers in half as you go to see if they are just losing their pink on the insides - that means they are done and will cook the rest of the way off the burner.
- If the livers are done before the brandy is syrupy, remove them and finish the brandy.
7. Remove the pan from the flame, remove the bay leaves, and let the mixture cool down.
8. Pulse the livers in a food processor or blender until smooth. Add the cream and the remaining butter in pats and the cream, as you go. Push the mixture down from the sides as necessary.
9. After pulsing, taste for salt and adjust.
10. When done blending, fold in the remaining green peppercorns and capers if you are using them.

Pour into ramekins or whatever container you are using. It will keep for a week in the fridge. If you want it to keep longer, pour melted butter or lard over the top to seal it. After eating some re-spread the fat over the exposed portion.

When serving, parsley is a nice garnish.

Posted: Sat Aug 25, 2012 02:54
by Butterbean
I'll have to try that. Sounds good.

Posted: Sat Aug 25, 2012 03:13
by two_MN_kids
Sounds interesting, thanks for posting. I have everything but the chicken livers.
It's on the list!

Posted: Sat Aug 25, 2012 03:18
by ssorllih
No Schmaltz?

Posted: Sat Aug 25, 2012 04:07
by Cabonaia
ssorllih wrote:No Schmaltz?
Nossir! Sounds like chopped chicken liver, or at least on its way there. Ever made that?

Posted: Sat Aug 25, 2012 04:16
by ssorllih
Often and I process it in quarter pints. It is a staple in my house. You mustn't mix meat and dairy. It ain't kosher. :lol:

Posted: Sat Aug 25, 2012 05:38
by Cabonaia
Troo dat! Here is a kosher recipe I found, using schmaltz. I don't know my chopped liver, so maybe it is not really any different? ... 17116.html

French Chopped-Liver Pâté
Time: 45 minutes, plus refrigeration

1 pound chicken livers
3 tablespoons chicken fat or vegetable oil, plus more for greasing pan
1 large onion, diced
4 large eggs, hard-boiled
3 to 4 tablespoons Cognac or other brandy
1 tablespoon corn or potato starch
Salt and freshly ground pepper to taste
5 or 6 bay leaves, preferably fresh
Rye bread.

1. For a strictly kosher preparation heat broiler and grease a 9-by-5-inch loaf pan or terrine. Broil livers on a rack 4 inches from the heat for about 2 minutes on each side. Take out livers, and drain. Turn oven to 350 degrees.
2. Heat chicken fat or vegetable oil in sauté pan over medium heat for 1 minute, and sauté onion in it 20 to 25 minutes, or until very soft and lightly golden. For nonkosher preparation add uncooked liver, and cook until just pink inside, a few minutes.
3. Place onions and liver in food processor with eggs, brandy and starch, and process until smooth. Season to taste with salt and pepper.
4. Arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. Set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread.

Yield: About 20 servings.

Posted: Sun Nov 16, 2014 23:25
by Rick
Looks like a great recipe. Ross, where can we fit the Gribenes into all this?

Posted: Sun Nov 16, 2014 23:37
by ssorllih
I made a batch last week that is one half cooked chicken drum meat and one half chicken liver, a chopped onion sautéed in chicken fat, salt marjoram and black pepper and .2% cure#1. Other seasoning to taste but add the gently.

Posted: Mon Nov 17, 2014 01:06
by Rick
That sounds real good Ross! I love the Gribenes, but the wife says I can only have it once a year, for she's afraid of seeing my heart stop on the third fork full! LOL

Posted: Mon Nov 17, 2014 02:24
by ssorllih
I eat meat 3 times a day, I am 76 years old and my doctor tells me that I am among his healthiest patients of everyone on Medicare. Even My Wife Nancy with her cancer fight is in exceptionally good health. This comes with an assortment of medication.

Posted: Wed Nov 19, 2014 18:55
by el Ducko
Ross, Beloved Spouse and I were watching Dancing With the Stars last night, and it dawned on me- - maybe you should be awarded the "Coveted Liver Bowl Trophy."

Posted: Wed Nov 19, 2014 19:06
by ssorllih
I already have the bread basket award. ;-)

Posted: Thu Nov 20, 2014 06:09
by redzed
Earlier today I was on an airplane and thumbed through a Conde Nast magazine. There was an article there about an upscale inn somewhere in Connecticut where they served chicken liver pate with toast and radishes for breakfast. And I wondered whether They got the recipe from Ross? :shock:

Posted: Thu Nov 20, 2014 22:26
by ssorllih
Heaven help us! If chicken liver goes gourmet we won't be able to afford it any longer.