Ingredients
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0.5 pound Chicken Liverwell-trimmed
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0.5 Onionsmall
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1 Garlic Clovesmashed and peeled
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3/2 sticks Unsalted Butterat room temperature
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2 teaspoons WhiskyCognac or Scotch
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1/4 teaspoon Thyme leaves
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1 Bay Leaf
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Pepperfreshly, ground
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Kosher Salt
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1/2 cup Water
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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. |