A nice splash of brandy adds depth of flavor to this creamy pâté, which is just right served on crostini, toast points (see Know-how, page 19), or Cornbread Toasts (page 18) topped with Sweet Pickle Relish (page 299). For the best results, start with fresh livers from the butcher or farmer’s market that haven’t been frozen. Note that the chicken livers must soak in buttermilk for several hours prior to cooking.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Rinse and drain the chicken livers. Place in a bowl with the buttermilk, cover, and let sit, refrigerated, for several hours or overnight. Drain and pat dry.
Step 2
Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the shallots and cook and stir for about 3 minutes, until they begin to soften. Add the garlic and continue to cook and stir for 1 minute more.
Step 3
Add the chicken livers, season with salt and pepper to taste, and cook and stir for 3 to 4 minutes, until the livers are brown all over but still slightly pink on the inside. Add the brandy, parsley, and thyme and cook and stir for about 1 minute, until the brandy reduces slightly. Remove from the heat and let cool to room temperature.
Step 4
Combine the liver mixture and cooking liquid in a food processor and add the cream. With the motor running, add the remaining 6 tablespoons softened butter, 1 tablespoon at a time, until smooth and incorporated.
Step 5
Spoon the mixture into a 2-cup mold and spread evenly. Pour the melted butter over the top and add a few sprigs of thyme for garnish. Refrigerate for at least 2 hours or overnight, until firmly set.
