Chicken Liver Pâté

Honestly. I don't even know if I like chicken liver pâté. For some reason, I wanted to make some. I know I do like some varieties of pâté, and this recipe sounded easy, so I thought I'd give it a try. For the very first time. At Thanksgiving, to serve to a table of 12. I don't see anything wrong with that, do you?

I will report back after Thanksgiving...so far, I really love the flavor. I will let you know after the flavors develop. It's kind of gross to prepare. Try boiling a pot of chicken livers and you'll understand...also, I've learned a couple key points:

1. Cool the chicken livers in the liquid completely.

2. Don't microwave your butter in an attempt to quickly bring it to "room temperature" because you forgot to take it out of the refrigerator ahead of time. The microwaving, no matter how gentle, messes with the consistency or integrity of the butter's structure. I went ahead with it, and it tasted fine, I'm just hoping that after refrigeration the pâté will be better, not so soupy...


The recipe comes from The Martha Stewart Cookbook. A book everyone should own.

Post-Thanksgiving Report: This chicken liver pâté is wonderful! I love it. Everyone loved it. It was the perfect consistency, very smooth and delicious on both baguettes and crackers. Even if you don't like pâté, I think you will be pleasantly surprised if you try this recipe. And it's quite easy. I do recommend mixing it in a food processor rather than a blender because of the thick consistency. (my good blender was having a hard time)

Chicken Liver Pâté I
Makes 2 1/2 cups

Prepare the pâté at least 2 days in advance to allow the flavors to mellow.

1 pound chicken livers
3 tablespoons chopped onion
1 medium Granny Smith apple, peeled and chopped
1/2 pound (2 sticks) unsalted butter, at room temperature, plus 1 tablespoon butter
1 teaspoon dry mustard
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly grated nutmeg
Dash of cayenne pepper
Dash of ground cloves
3 tablespoons Clarified Butter *(how-to below)

Trim the livers of all fat. Put in a small saucepan and cover with water. Bring to a boil, then reduce heat and simmer 20 minutes. Cool in the liquid and drain.

Sauté the onion and apple in 1 tablespoon butter over medium heat for 5 minutes.

In a food processor or blender, combine the livers, remaining 1/2 pound butter, onion, apple and seasonings. Blend until very smooth. Pack into a terrine or earthenware bowl. Spread with melted clarified butter, which will preserve the pâté. Scrape off butter before using.

*Clarified Butter
Makes 1/4 cup

6 tablespoons unsalted butter

Place the butter in a small saucepan and melt over low heat. Remove from the heat and allow the milk solids to sink to the bottom. Skim any foam from the surface, then carefully pour off the clarified butter, leaving the solids behind.