CHICKEN LIVER PATÉ

INGREDIENTS

24 oz. (685g.) chicken livers

1 tbsp. olive oil

6 oz.  (1 cup) purple chopped onions

3 garlic cloves sliced

1 bay leaf

¼ tsp. thyme leaves

2 tbsp. whiskey

¼ cup water

1 tsp. salt

½ tsp. ground black pepper

2 sticks (8 oz.) salty butter at room temperature. (226g)

3 tbsp. melted butter

Crackers, toasted bread or sliced baguettes

METHOD

Heat a frying pan with the olive oil and sauté onions and garlic together. Do not brown it.

Add chicken livers, bay leaf, thyme leaves, whiskey, water, salt and black pepper. Cover and cook at slow heat, until chicken livers just loose the pink color. Discard the bay leaf.

Drain the liquid and place the chicken liver mix in a food processor and puree. Incorporate 2 sticks of butter a bit at the time and process it until it is a very smooth paste.

Fill 3 ramekins with the paste leaving some space at the top. Ramekins size, 4½” diameter x 2” deep.

Melt 3 tbsp. butter and cover the top the chicken liver paté. Place in refrigerator and after is cold cover with plastic wrap. You can keep it in the refrigerator up 8 days.

Serve with crackers, toasted bread or sliced baguettes.