Description
About eight small spreadable appetizer portions of cooked chicken liver pâté.
Ingredients
Scale
- 1 pound Chicken livers, trimmed
- 6 tablespoons Unsalted butter
- 2 medium Shallots, finely chopped
- 1 clove Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 2 tablespoons Heavy cream
Instructions
- Trim any visible connective tissue from 1 lb chicken livers and pat dry. Keep raw livers separate from ready-to-eat foods and clean the surfaces and hands that contact them. Melt 2 tbsp butter in a skillet over medium heat and soften two chopped shallots for approximately four minutes; add one minced garlic clove and 1 tsp thyme briefly.
- Add the livers in a single layer and cook, turning as needed, until each thickest piece reaches 165°F on an instant-read food thermometer. Do not use pink interiors or an arbitrary minute count as a substitute for the measured endpoint.
- Transfer cooked livers and shallots while warm to a food processor with the remaining 4 tbsp butter, 3/4 tsp salt, 1/4 tsp pepper and 2 tbsp heavy cream. Blend until smooth, scraping the sides. Taste only after all livers have reached the safe endpoint.
- Transfer promptly to a shallow covered dish, refrigerate and chill approximately two hours until set. Serve eight small appetizer portions with separately provided crackers if desired; crackers are not in the measured card. Record actual cooked yield, texture and chill time in a trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 120 minutes, included in the total.
Untested estimate: complete liver cooking about 10–15 minutes plus two-hour refrigerated chill; actual endpoint governs.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 120 minutes
- Cook Time: 15 minutes
- Category: Appetizers
Nutrition
- Serving Size: Approximately two tablespoons, pending measured final volume