Country Chicken Liver Paté
- 1 pound Chicken livers, cleaned
- 1/4 cup Cognac or sherry
- 2 cups Whole milk
- 10 Peppercorns
- 2 Bay leaves
- 3 Garlic cloves (crushed)
- Shallot (minced)
- 2 tablespoons Unsalted butter (at room temperature)
- 1/2 cup Heavy cream
- 1/2 teaspoon Fresh thyme (chopped )
- Kosher salt
- freshly coarsely ground black pepper
Soak the chicken livers in the cognac and milk.
Add the peppercorns, bay leaves, and garlic. Cover and refrigerate overnight
Drain the livers and discard bay leaves.
Sauté the shallots in butter until wilted
Add the chicken livers, thyme, and salt and pepper to taste.
Sauté until the livers are no longer pink inside, approximately five minutes.
Transfer the mixture to the bowl of a food processor, add the cream, and process until smooth.
Do not sieve.
Add the cognac and process for another 30 seconds.
Transfer to a bowl, cover, and refrigerate for at least 24hours before serving.
Handy Dandies …
If you are gifting, add a thin layer of clarified butter and a bay leaf on top makes a gorgeous presentation.
