STREAMING NOW: Chuck's Week Off

Chicken Liver Pate

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a yummy Pate. You can make ahead in individual ramekins and freeze if you like.”
READY IN:
20mins
SERVES:
4-6
YIELD:
6 ramekins
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak livers in milk for at least 2 hours and drain well.
  2. Melt 4 tablespoons butter in a saute pan over medium heat.
  3. Add onions and cook until soft (about 3 minutes).
  4. Add garlic and cook for about 1 minute.
  5. Add livers, 1 tablespoons peppercorns, bay leaves, thyme, salt & pepper.
  6. Cook stirring until livers are brown on outside and pink inside (about 5 minutes).
  7. Add cognac and cook until most of the liquid is gone.
  8. Cool.
  9. Discard bay leaves.
  10. In food processor puree liver mixture.
  11. Add remaining butter in pieces and pulsing to blend.
  12. Fold in remaining tablespoon of green peppercorns and adjust seasonings to taste.
  13. Pack in ramekins, cover and vacuum seal.
  14. Refrigerate or freeze.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: