Pâté de Poulet - simple chicken liver pate!

I was a young boy in Ireland, when my aunt introduced me to pate. I loved it at first bite. Through the decades, nothing has changed, I still crave pate and seek it out.

Over the years, one thing hasn't changed: my love for pâté. No matter how the world evolves with new tech and trends, I always crave this savory treat. I'm on a constant search, like a foodie Indiana Jones, for the best pâté, with almost comedic enthusiasm. I also seem to recall a weird pate in a tube, like toothpaste. I believe it was from Switzerland.. ;-) I'd love to get my hands on that again!

Decades ago, I found a classic recipe from the French chef Jacques Pepin, and I have been making it ever since.  With just a few ingredients and a little time, you too will have an excellent chicken liver pate that you can serve to anyone or keep it all for yourself.

Ingredients and steps

Step 1.

1/2 lb /225g of Chicken Livers

1/2 Cup Water

1/2 Small Onion, thinly sliced

1 Large Garlic clove, smashed

1/4 Tsp dried Thyme

1/2 Tsp Kosher Salt

1 Bay Leaf

Step 2

1 & 1/2 Sticks /170g Butter, room temp.

2 Tsp Brandy/Cognac or Whiskey

1/4 Tsp Black Pepper to season

1. Combine all the ingredients from step 1 in a saucepan over medium heat, stir, cover and bring to a simmer for about 3 minutes. Check the center of the liver, we want it pink.

   
   

2. Then remove from heat, cover and set aside for 5 minutes.

   
   

3. Remove the Bay Leaf and discard. Strain the remaining ingredients or use a slotted spoon to transfer all the solids to a food processor. Discard the liquid. Pulse blend briefly until mixture is coarse.

   
   

4. Using the ingredients from step 2. With the machine running, add butter, 2 tablespoons at a time until incorporated. Stop occasionally to clean down the sides of the blender. Once all butter is added, time to add the Cognac and black pepper, pulse a few times. The mixture will be thin, however will set up in the fridge. Taste for salt, adjust if needed.

   
   

5. Pour into small bowls/ramekins, cover surface with plastic wrap and refrigerate for 3 - 4 hours.

So simple, so delicious. It has a very luxurious texture and flavor that is sure to delight even the most difficult of pallets. Enjoy and let me know if you make it.