Savory Chopped Chicken Liver Pâté
Indulge in the rich and delectable flavors of this Savory Chopped Chicken Liver Pâté, a classic dish that embodies comfort and sophistication. This culinary gem, adapted from the Barefoot Contessa's famous recipe, features tender chicken livers sautéed to perfection, combined with caramelized onions, fresh herbs, and a splash of Madeira wine. The result is a luxurious spread that's perfect for gatherings or a delightful treat on your own. Serve it elegantly on cocktail rye, crackers, toast points, or matzo to elevate your appetizer game. Enjoy this timeless recipe that's bound to become a cherished favorite at your dining table!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Chicken livers
2 lbs (drained and patted dry)
Butter or margarine
1 cup (melted)
Yellow onions
2 cups (medium-diced)
Madeira wine
1/3 cup (deglazing the pan)
Eggs
4 extra-large (hard-cooked, peeled, and chunked)
Fresh parsley leaves
1/4 cup (minced)
Fresh thyme leaves
2 teaspoons (fresh)
Kosher salt
2 teaspoons
Fresh ground pepper
1 teaspoon
Cayenne pepper
1 pinch
Instructions
1
Begin by draining the chicken livers, then pat them dry with paper towels.
2
In a large skillet, melt 2 tablespoons of rendered chicken fat over medium-high heat. Sauté the chicken livers in two batches, cooking for about 5 minutes or until the livers are just barely pink in the center. Avoid overcooking as this will lead to a dry texture. Transfer cooked livers to a large mixing bowl.
3
In the same skillet, melt 3 tablespoons of chicken fat and add the diced onions. Sauté over medium-high heat for approximately 10 minutes until the onions are caramelized and golden brown.
4
Deglaze the pan by adding Madeira wine, scraping up any brown bits from the bottom. Allow the mixture to simmer for about 15 seconds, then transfer it to the bowl with the chicken livers.
5
In the bowl, add the hard-cooked eggs, minced parsley, fresh thyme, kosher salt, black pepper, cayenne pepper, and the remaining chicken fat (or melted margarine). Gently toss the ingredients together until well combined.
6
Carefully transfer the mixture to a food processor fitted with a steel blade. Pulse 6-8 times until the mixture is coarsely chopped, processing in batches if necessary.
7
Taste the pâté and adjust the seasoning if needed. Then, chill in the refrigerator for at least 2 hours to allow the flavors to meld.
8
Serve the chilled chicken liver pâté on cocktail rye, crackers, toast points, or matzo. Enjoy this luxurious spread with family and friends!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The name of the recipe is Savory Chopped Chicken Liver Pâté.
Whose recipe is this dish adapted from?
This pâté is adapted from the Barefoot Contessa, Ina Garten.
How many pounds of chicken liver are needed for this recipe?
You will need 2 lbs of chicken livers.
What should be done to the livers before they are cooked?
They should be drained and then patted dry with paper towels.
What should the livers be sautéed in?
Sauté the livers in rendered chicken fat or melted butter or margarine.
In how many batches should the livers be cooked?
The livers should be sautéed in two batches to ensure even cooking.
What is the cooking time for the chicken livers?
The livers should be sautéed for about 5 minutes.
How should the center of the livers appear once cooked?
They should be just barely pink in the center.
Why should you avoid overcooking the livers?
Overcooking leads to a dry texture.
How many cups of onions are used in the pâté?
The recipe calls for 2 cups of yellow onions.
How should the yellow onions be cut?
The onions should be medium-diced.
How long does it take to sauté the onions?
It takes approximately 10 minutes to sauté the onions.
When are the onions considered finished?
They are done when they are caramelized and golden brown.
What is used for deglazing the skillet?
1/3 cup of Madeira wine is used for deglazing.
What is the process for deglazing the pan?
Add the wine and scrape up any brown bits from the bottom of the pan.
How long should the deglazed wine mixture simmer?
The mixture should simmer for about 15 seconds.
How many eggs are included in the recipe?
The recipe uses 4 extra-large eggs.
How are the eggs prepared for the mixture?
The eggs should be hard-cooked, peeled, and chunked.
What is the required amount of fresh parsley?
You need 1/4 cup of minced fresh parsley leaves.
What type of thyme should be used?
The recipe calls for fresh thyme leaves.
How much kosher salt is added to the pâté?
You should add 2 teaspoons of kosher salt.
What quantity of ground pepper is required?
The recipe requires 1 teaspoon of fresh ground pepper.
What ingredient provides a pinch of heat?
A pinch of cayenne pepper is used for heat.
Can butter or margarine be used in place of chicken fat?
Yes, the recipe allows for the use of melted butter or margarine.
What equipment is used to chop the ingredients?
A food processor fitted with a steel blade is used for chopping.
How many pulses should you give the food processor?
The mixture should be pulsed 6 to 8 times.
What is the desired final texture of the pâté?
The pâté should be coarsely chopped.
How long does the pâté need to chill in the refrigerator?
It needs to chill for at least 2 hours before serving.
What is the purpose of chilling the pâté?
Chilling allows the flavors to meld together properly.
What are the recommended serving options for this dish?
Recommended options include cocktail rye, crackers, toast points, or matzo.