Sunday, February 24, 2013

French chicken liver pate (mousse de foies de volaille)

This French staple dish is so easy to make (and oh-so-rewarding) you'll be done before you know it.
- 1lb chicken livers
- a mini-bottle (50ml) of brandy (I used Cognac)
- 1 onion, chopped finely
- 1 clove of garlic, chopped finely
- 1tsp fresh thyme, chopped finely
- 1/4 cup heavy cream
- 3 1/2 oz butter (half of it cubed)
- trim the livers from unpleasant veins and fibrous tissue, and marinate in the brandy for at least 1 hour.
- drain the livers and keep the brandy. Pat the livers dry.
- melt the butter in a pan and saute the onions and garlic until transparent.
- add the livers and thyme.
- cook until the livers change color (do not overcook, just make sure they are a brown color almost all the way through and a little pink inside)
- add the reserved brandy and cook for another 2 minutes or until the livers are cooked all the way through.
- let cool for a few minutes and transfer to the bowl of a food processor.
- incorporate the cubed butter and cream and blitz until smooth.
- pour in a tureen and refrigirate for a few hours. This pate will keep in the fridge for a few days.
- if you plan on storing the pate for a longer time, pour clarified butter on top to prevent oxidation.

Enjoy on a crunchy piece of rustic bread! :D

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