Ingredients
-
0.5 pound Chicken Liverwell-trimmed
-
0.5 Onionsmall
-
1 Garlic Clovesmashed and peeled
-
3/2 sticks Unsalted Butterat room temperature
-
2 teaspoons WhiskyCognac or Scotch
-
1/4 teaspoon Thyme leaves
-
1 Bay Leaf
-
Pepperfreshly, ground
-
Kosher Salt
-
1/2 cup Water
-
Baguette slicestoasted
Directions
Steps
|
1
Done
|
Combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt in a medium saucepan. Add the water and bring to a simmer. Heat to low and cook until the livers are barely pink inside. |
|
2
Done
|
Transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. |
|
3
Done
|
Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled. |
