Chicken Liver Pate


1 lb of chicken livers, cut in half and trimmed of sinew
1/4 stick of unsalted butter, softened for saute
1/4 stick butter for mousse
2 shallots, minced
Kosher salt and fresh cracked black pepper to taste
1/2 tsp allspice
1 tsp fresh rosemary, chopped
1 tbs chopped parsley
1/4 cup Madeira wine
  • In a large saute pan melt 1/4 stick of butter over moderate heat and add the shallots and garlic. Saute for about 3 minutes.
  • Turn heat up and add the chicken livers, and brown on all sides.
  • Season with salt ,pepper, allspice, rosemary and parsley, and stir.
  • Then add the wine, bring to a simmer, scraping bits from the bottom of the pan with a wooden spoon.
  • Remove the chicken livers from the pan with a slotted spoon and set aside.
  • Continue to cook sauce rapidly¬† until the liquid is reduced by 1/2.
  • Remove from heat and allow to cool slightly.
  • Puree the livers and the contents of the pan in a food processor until smooth. Add in 2 tbs of softened butter and continue to process until smooth.
  • Pack the mousse into a small bowl or crock and cover tightly.
  • Chill thoroughly.
  • Serve plain, with sweet gherkins or spread on crisp crackers.




15 min


15 min


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