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Colleen's Chicken Liver Pate
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Prep Time:
20 minutes
20 minutes
Cook Time:
16 minutes
16 minutes
Total Time:
521 minutes
521 minutes
Indulgent chicken liver pate with a kick of balsamic vinegar, red pepper flakes, and whiskey.
Ingredients:
- 1 pound chicken livers, trimmed
- 1 cup milk
- 8 tablespoons cold unsalted butter, divided
- 1 small yellow onion, chopped
- 1 tablespoon whole black peppercorns, divided
- 2 cloves garlic, smashed
- 1 teaspoon red pepper flakes
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme
- 2 bay leaves
- salt and ground black pepper to taste
- 2 teaspoons Scotch whiskey
Instructions:
- In a bowl, mix together the chicken livers and milk. Refrigerate and allow to soak for approximately 2 hours.
- In a saucepan over medium heat, melt 2 tablespoons of butter. Cook and stir onions until soft, about 5 minutes. Add 1 1/2 teaspoons black peppercorns, garlic, red pepper flakes, and thyme. Cook and stir until fragrant, 1 to 2 minutes.
- Using a slotted spoon, transfer the chicken livers from the milk to a saucepan along with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until the chicken livers are tender and no longer pink, for about 10 to 12 minutes. Let it cool off the heat for 5 to 10 minutes before serving.
- Move the chicken liver mixture to a food processor. Blend in 1 1/2 teaspoons of black peppercorns and Scotch until smooth. Gradually add 6 tablespoons of butter and pulse until well combined.
- Evenly distribute the blended mixture into 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, approximately 6 hours.