Chicken liver pâté with sage and cognac, blended smooth with butter and cream and sealed under a butter cap. Full ingredients and every step are below, and the complete recipe with this video lives on one page here:
https://www.keeptherecipe.com/recipes/chicken-liver-pate?utm_source=youtube&utm_medium=description&utm_campaign=recipe-page&utm_content=chicken-liver-pate
Prep 15 min · Cook 25 min · Chill 3 to 4 hrs · Makes 4 to 6 small ramekins
INGREDIENTS
500 to 700 g chicken livers, cleaned and trimmed
200 g butter, divided
1 yellow onion or 2 shallots, julienned
1 large clove garlic, thinly sliced
1 large handful fresh sage leaves, plus a few extra for the tops
2 bay leaves
100 mL cognac or brandy
1 cup (250 mL) 35% cream
Kosher salt, to taste
1/4 tsp white pepper
METHOD, THE SHORT VERSION
1. Brown the livers in a knob of butter over medium heat until just no longer red, then remove.
2. Sauté the onion and garlic in the same pan, add the cognac, and flame it off.
3. Return the livers with the cream, bay leaves, and most of the sage. Simmer 10 minutes, season with salt and white pepper, cool slightly, remove the bay leaves.
4. Blend until very smooth, check the salt, then blend in about three quarters of the remaining melted butter.
5. Pack into ramekins, top with sage leaves, pour the last of the butter over to seal, and chill at least 3 to 4 hours.
MAKE IT FIT YOUR HEALTH PROFILE
This pâté is built on butter and cream. If you cook dairy free, low sodium, or for heart or kidney health, Keep The Recipe rewrites this exact recipe for your profile and shows you what changed. Free 7-day trial:
https://app.keeptherecipe.com/join?utm_source=youtube&utm_medium=description&utm_campaign=recipe-bridge&utm_content=chicken-liver-pate
MORE
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