Butter mellows the powerful flavor of the chicken livers and adds incredible richness to the dish. The key to this dish is to carefully cook the chicken livers. And, it’s best served at room temperature.
Chicken Liver Pâté
1 lb chicken livers
6 ounces butter, soft
1 bay leaf
1-2 cloves garlic, sliced
2 Tablespoons brandy or cognac
1/2 teaspoon fine sea salt
1/2 teaspoon allspice, finely ground
1/2 teaspoon black pepper, finely ground
melted butter, as needed
In a sauté pan, add butter and bay leaf. Melt butter. Add chicken livers and garlic. Cook gently until the centers are cooked through, but still pink at the center. Remove pan from the heat and discard bay leaf. Add brandy and spices. Stir gently. Set aside for about 5-10 minutes. Then, pour mixture in food processor and pulse until smooth. Divide among serving dishes. Top jar, terrine or ramekin with melted butter. Serve with pickles, mustard, and soft pretzels (or baguette or grilled rustic bread).
For a full meal, serve with crudités platter, pickled vegetables, and/or cheese plate.
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