Chicken Liver Pate

If someone were to ask me what I would most likely die of, the answer would probably be Vitamin A toxicity. I love liver (which has a whopping dose of Vitamin A per serving) and organ meat in general, but liver pate has a huge place in my heart. However, it’s pretty expensive, but I’ll buy it even though I know it doesn’t make any sense since a 20oz package is about a dollar fifty where I am. I have made my own before, experimenting in my kitchen. I finally perfected my recipe and wanted to jot it down here so that I don’t forget. If you don’t have mushroom bouillon, it’s okay, you can omit it. I use it because it adds a splash of umami to the pate itself.

You can use duck liver as well, although I probably wouldn’t have enough without stretching it with an egg. You can also add a pat of duck fat (which I occasionally render), which will give it a foie gras taste without any actual foie gras.

Ingredients

• 20oz chicken livers (or any mixture of poultry/fowl liver)
• 1.5 cup red onions or shallots, chopped
• 8 cloves of garlic, diced
• 1 bay leaf
• 1/2 teaspoon thyme
• 1 tablespoon mushroom bouillion (omit if you don’t have)
• 1 tablespoon kosher/sea/pink himalayan salt (adjust for saltiness–I used pink himalayan which is less salty than kosher or sea, you may have to use less)
• 1/2 teaspoon pepper
• 1/4 cup sherry, red wine, white wine, whiskey, rum, or bourbon
• 6 tablespoons unsalted butter (or 6 tablespoon duck fat)

1. In a pan over medium heat, sautee onions/shallots and garlic in either 4 tablespoons of butter or duck fat until fragrant (about 6 minutes).
2. Add salt, pepper, thyme, mushroom bouillon, bay and bay leaf and sautee for another 2 minutes. Remove bay leaf.
3. Add livers and cover, allow to steam/cook until livers are barely pink inside (about 7-8 minutes.) Add 1/4 cup alcohol of your choice (as long as it isn’t Tequila, it should be okay.) Remove from heat and allow to sit for 2 minutes so alcohol can somewhat cook off.
4. Place into a food processor and blend until smooth. If you have, you can add a tablespoon of shaved truffles.
5. Pour into a terrine, loaf pan, or other container of your choice. Melt remaining 2 tablespoons of butter/duck fat and pour over the pate, making sure the top has at least a thin layer covered. Place into fridge for at least 1 hour, so that fat cap on top has cooled. Serve with jam, capers, pickles, crackers, and bread.