Here’s three thinks you need to do to make a good Chicken Liver Pate:
- Have lots of butter
- Have lots of heavy whipping cream
- Have some mirin
Butter is the glue that’s going to hold it all together. Cream is going to give it a nice smooth, rich creamy finish that will make you want more! And the mirin is going to give it that “Hmmmmm, what exactly is that that I taste but can’t put my finger on?!”
Yep, its going to be good! I don’t do much measuring when I cook, so I’m going to give this my best guestimate. Here we go!
- 1 One lb container of chicken livers, thawed out
- 2 large shallots, peeled and chopped
- 5 tbls butter
- white pepper
- 2 cups heavy whipping cream
- Worcestershire Sauce
- 1/4 cup mirin (sake liquor) or brandy
- Melt butter in a large pan
- Add chopped shallots and cook for 2 minutes
- Add chicken livers spreading them out evenly around the pan. Let cook for a couple minutes, then turn each one over and cook the other side for a couple more minutes
- Add your spices, stir
- Then add your whipping cream, Worcestershire and Mirin or Brandy. Bring to a boil, then turn down and simmer for 5 minutes to reduce the cream and cook the livers through.
- Using a strainer placed inside a bowl, separate the solids from the liquid. Save the liquid!
- Place the solids in the bowl of a food processor. Start the processor. Then add the reserved liquid slowly. Scrape down the sides of the bowl and finish processing
- Place the mixture in small bread loaf pans lined with plastic. You can use other containers if you want. Use whatever you have. I put some right into a rigid ziploc container with no plastic because I was going to eat right out of the little container. If you want to turn out the pate on a serving dish, the plastic liner is the way to go! Place in the fridge to set, about 4 hours or overnight is the best.