Chicken Liver Pâté

August 23, 2019 • 0 comments

Chicken Liver Pâté

Directions

Chicken heart and liver pate hr-9160



This dish was a special request by Tim and Chelsea Clarkson of Grove Ladder Farm.  Their favorite recipe for chicken liver (with heart) pâté is from the New York Times.  I did make one modification though.  I replaced the Madeira with Marsala, which is a good substitute; good thing because it’s what I had available.



This is part of a series of posts that are a collaboration between myself and Grove Ladder Farm, a small, family-run farm in Sarasota, Florida that specializes in pasture-raised, non-GMO, soy-free poultry for meat and eggs.  I created recipes/dishes that featured their various products in order to provide them with photographs to use in their online and print marketing materials.
INGREDIENTS



Miz for chicken hearts and liver pate hr-9073



1 pint of chicken hearts and livers (1 1 lbs Grove Ladder Farm pack)
8 tbsp unsalted butter cubed
2 medium shallots finely chopped
1/3 cup Marsala wine
1 tbsp chopped fresh thyme leaves (about 6 sprigs)
1/4 cup heavy whipping cream
Kosher salt to taste
Black pepper (optional)



DIRECTIONS

Preparation:

Wash the sprigs of fresh thyme, pat dry, strip the leaves, chop; set aside
Peel the shallot, finely chop; set aside.
If necessary, separate the hearts from the livers, then the lobes of liver from each other; set aside.
FOOD SAFETY TIP!Make sure to wash everything used in preparing raw chicken such as kitchen tools, cutting boards, containers, surfaces, and especially your hands in hot soapy water afterward to prevent cross-contamination.
Also, I use the added precaution against cross-contamination of using a yellow cutting board just for poultry.

Cooking:







Add half of the cubes of butter to a non-stick saute pan on medium-high heat, once melted add the shallots, cook until translucent, 2 – 3 minutes.
Add the chicken hearts and livers, Marsala, and thyme, stir frequently, turning over the hearts and livers so they cook evenly, and for the liquid to reduce by at least half, cook 3 – 4 minutes.Note:  Do not overcook the livers as they will take on a bitter taste.

Carefully pour the mixture into a food processor, add the butter and heavy cream, pulse until smooth.
Check for seasoning, add salt if necessary, and black pepper if desired.
Spoon into a glass or ceramic bowl, or into a sterilized 1/2 pint jar, place into the fridge for at least 4 hours to set.

Chicken hearts and liver pate hr-9093



Your chicken heart and liver pâté is ready.
Serve with French baguette crostinis but be forewarned…it will go fast!  (Shown below with homemade hot sauce.)

Chicken heart and liver pate hr-9160






ENJOY!

Chicken Heart and Liver Pâté

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