I like liver, and there is nothing you can do about it. When I cut up a whole chicken, I always save the chicken belly fat and liver for later. Then I buy another small box of livers and make this quick pâté. It’s divine on a warm croissant, crusty toast, water cracker, or anything else that won’t fight with pâté’s delicate fragrance. If you are counting carbs like I do, a tablespoonful of pâté sitting atop of a cucumber slice is an excellent pick-me-up snack. The best part is — the whole “gourmet” takes under 10 minutes to make. Sure beats the store bought liverwurst packed with yummy nitrates and sugar :).
Quick Chicken Liver Pâté
- 1 tbsp chicken belly fat chopped, or 1 tbsp butter
- 1 medium onion, diced
- 1 clove of garlic, slivered
- 1/2 lbs chicken livers (+1 if you are cutting up a chicken)
- a few sprigs of fresh thyme
- 1/2 cup white wine
- 5-6 peppercorns
- salt to taste
- 2-3 tbsp butter for sealing, melted
- pine nuts or pistacchio for garnish (optional)
Melt the fat in a skillet over medium heat. Add onions and garlic, saute for a few minutes, until fragrant.
Add chicken and thyme sprigs and saute until livers aren’t bloody anymore, but still quite soft.
Add wine, peppercorns and salt. Continue cooking until wine is almost gone. Remove thyme sprigs.
Transfer contents of the skillet into a processor and puree until very smooth.
Fold the pâté into a ramekin or a similar dish. Pack it in nicely and smooth over with a wet spoon.
Melt the coating butter and pour over the pâté to cover it completely.
Cool off and place in a fridge.