Jacques Pepin's Chicken Liver Pate

It has been a while since I indulged in this decadent treat. Made from chicken livers and butter it is rich, smooth and soooooo delicious.

Decorated with chives and tomato skin

Served with homemade French Baguette

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Liver Pate
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This is my favourite Chicken Liver pate. It is from one of Jacques Pepin's cookbooks. "Everyday cooking with Jacques Pepin" I usually pour this into two or three small ramekins and decorate with aspic.


1 Pound of chicken livers
2/3 Cup thinly sliced onions
1 Clove of garlic, peeled and crushed
2 bay leaves crushed
1/4 Teaspoon thyme leaves
1 Cup chicken broth
2 Teaspoons of salt
1-1/2 Cups (3 sticks) butter,
softened
Freshly ground pepper
2 Teaspoons Cognac
Optional (for decoration)
1 envelope unflavoured gelatin for
aspic
a piece of tomato skin and the green
from a green onion

Place the livers, onion, garlic, bay leaves, thyme, broth and 1 teaspoon salt in a saucepan. Bring to a boil, cover and cook at a bare simmer for 7 or 8 minutes. Remove from the heat and let the mixture sit for about 5 minutes.

Take out the solids with a slotted spoon and place them in the bowl of a food processor with metal blade. (Reserve and strain the liquid to make the aspic) Start processing the liver, adding the butter piece by piece. Finally , add the second teaspoon salt, the pepper, and Cognac and process for 2 minutes so that the mixture is very creamy and completely smooth. If the mixture looks broken down, with visible fat, let it cool in the refrigerator for about 1 hour to harden the butter, and then process again until the mixture is creamy and smooth.

Pour into a mold. Decorate or refrigerate to set and serve.