Ingredients
-
1
-
6
-
14
-
2
-
1
-
1
-
1/4
-
-
-
-
-
-
-
-
Directions
Charcuterie Chicken Liver Pate, This is from Tyler’s Ultimate I love pate, but I’m the only one in the house who will eat it, so up until now, I’ve never made it myself This recipe looked so approachable for a normal home cook, that I decided I could do it I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge , Very delicious! I can’t keep many foods down due to multiple stomach surgeries but this is fantastic!
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Steps
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1
Done
|
Rinse the Livers and Pat Dry. |
|
2
Done
|
Cover With the Port, and Chill For 2 Hours. |
|
3
Done
|
Melt 3 Tablespoons of the Butter in a Medium Skillet. |
|
4
Done
|
Add the Shallots, Garlic, and Thyme. Cook Over Medium Low Heat, Stirring, Until Softened but not Browned, About 3 or 4 Minutes. |
|
5
Done
|
Remove the Livers from the Port (reserve the Port) and Add to the Skillet. Continue to Cook, Without Browning, Until the Livers Just Start to Change Color, Another 3 to 4 Minutes. |
|
6
Done
|
Add the Port and Simmer For 2 Minutes. |
|
7
Done
|
Place the Liver Mixture in a Blender, and Puree Until Smooth. |
|
8
Done
|
Add 3 More Tablespoons of Butter, and Puree Again Until Smooth. |
|
9
Done
|
Add the Cream, and Pulse Until It Is Incorporated. |
|
10
Done
|
Season With Salt and Pepper. |
|
11
Done
|
Spoon Into a 3 Cup Container (terrine, Loaf Pan, Mason Jar) and Smooth the Surface of the Pate. |
|
12
Done
|
Chill For 1 Hour, Until It Just Starts to Firm Up. |
|
13
Done
|
Melt the Remaining Butter, and Pour Over the Top of the Pate, Covering It Completely. |
|
14
Done
|
Refrigerate Overnight or Up to a Week. |
|
15
Done
|
Serve on Toasted Baguette Slices or Other Crusty Bread. |
