Easy, Silky Chicken Liver Pate
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 16 servings
Ingredients
  • 1 pound chicken livers, cleaned
  • 1 cup port wine
  • 4 sprigs fresh thyme
  • 2 sticks butter, cold and cubed
  • 1 teaspoon sea salt
  • 1 stick butter, clarified
Instructions
  1. Combine livers with port and thyme and marinate overnight in the refrigerator. The next day, bring to a boil and simmer until just barely cooked through, about 5 minutes, turning livers to make sure they cook on all sides.
  2. Use fork to remove just the livers (not the thyme) and place them in the bowl of a food processor. Add about ¼ cup of the cooking liquid and turn the food processor on. Slowly add butter a piece at a time with the machine running until completely emulsified and smooth, then add salt and process for 10 more seconds.
  3. Press the mixture through a fine mesh strainer into a large Pyrex measuring cup with a spout; discard any solids left behind. Pour the mixture into 4 6-ounce ramekins and top each with a small layer of clarified butter. Refrigerate until firm and serve with crusty bread and some onion or fig jam
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2014/12/easy-silky-chicken-liver-pate/