You either love chicken liver or you hate it. I happen to love it and get a hankering for it every once in a while. I like it grilled or cooked a’la bistek tagalog and smothered with white onions. Thanks to Marketman’s post on pate de foie gras, I was inspired to make something similar – not quite as good but enough to satisfy a craving – chicken liver paté.
Chicken liver paté is quite simple to put together and contrary to it’s rich taste, is actually very cheap to make. All you basically need are your chicken livers, butter, onions, more spices and a little alcohol – nothing you wouldn’t normally find in your pantry or ref. In case you don’t keep chicken livers in stock, the good ol’ reliable neighborhood Monterey is always there to save the day.
I wanted to have my paté for lunch but didn’t want to have it with bread alone. That seemed a little too blah. So instead, I had it with a simple salad of romaine lettuce, avocados, roasted almonds drizzled with a honey lemon vinaigrette. I find that chicken liver paté always needs something sweet to go along with it and the honey seemed to do the trick.
This was a very light but satisfying lunch. It could’ve used a nice glass of wine though 🙂
Chicken Liver Paté
- 1/4 kilo chicken livers
- 1/4 c. milk
- 1 large onion, chopped
- 1 tsp. garlic, minced
- sage leaves
- 1/4 c. brandy
- 1/2 c. butter
- salt and pepper
Soak chicken livers in milk for 2 hours then drain.
In a large skillet, saute onions in butter until soft. Add garlic and saute until fragrant, about 30 seconds. Add chicken livers and cook in medium heat until brown. Deglaze pan using the alcohol and wait until alcohol dissolves. Add in sage and thyme, salt and pepper.
Blend cooked livers in a food processor and serve.