Chicken Liver Pate a La Jacques Pepin

“This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin This originally appeared in the March, 2007 edition of Food & Wine." This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they’re blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones." Thinking about serving this for Passover, it will be a change; however, haven't decided yet - perhaps I'll stick with my old recipe!”
24hrs 35mins

Ingredients Nutrition


  1. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.
  2. Add the water and bring to a simmer; cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
  3. Remove from the heat and let stand, covered, for 5 minutes.
  4. Discard the bay leaf.
  5. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
  6. With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
  7. Add the Cognac, season with salt and pepper and process until completely smooth.
  8. Scrape the pâté into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
  9. Serve chilled.
  10. Enjoy!

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