Chicken liver pâté is one of those strange things that if not prepared right can taste like baby food, but if done correctly could be an amazing explosion of flavors in your mouth. This week we are focusing on a southern style version of this beautiful french dish.
Pâté is a type of forcemeat from Europe. Each country has their own, but the most popular pâté that you have probably heard of is foie gras, a fatty goose liver that has been ground up and made into a delicious paste.
This week we are working with a different type of bird, the chicken. Chicken livers have been around as a dish in the south and the world for years. They are probably one of the cheapest meats you can get at the supermarket. In the South, these are almost always served fried with some type of gravy and onions (This is a recipe for another day), But many people haven’t tried them in pâté form, even though they are one of the most delectable foods you have ever had! So let’s get started!
Ingredients for Chicken Liver Pâté:
- 1lb chicken livers, rinsed and dried
- 3 cloves garlic
- Applewood smoked bacon, chopped
- 2 Tbsp Jack Daniel’s
- 2 shallots, chopped fine
- 1 cup heavy cream
- 3 tsp salt
- 3 tsp smoked Paprika
- 3 tsp Cayenne
- 1 4oz jar pimientos
- 2 Tblsp oil
Instructions for Chicken Liver Pâté:
- Place your bacon in a large pan on medium heat and render the bacon fat slowly out of the bacon.
- Once the bacon has been rendered 2/3rds of the way, remove the bacon from the pan, but leave the fat.
- On a medium to high heat pan, add the rinsed and dried chicken livers to the bacon fat one by one, searing each side for two minutes or until cooked, then place them in the same bowl or plate as your bacon.
- Turn your heat to low and add your garlic and shallots and cook till shallots are translucent.
- Add your Jack Daniel’s and cream to the shallots and garlic. Stir to get the fond off of the pan and deglaze.
- Place all your cooked ingredients and spices in a blender or food processor and blend for 4 minutes until it forms a paste or pate.
- Place the chicken liver pâté into a bowl, container, or jar, and cover with plastic wrap touching the pate.
- Place in the fridge overnight to solidify and enjoy in the morning with some toast!