Molded chicken liver pate Recipe

                                                   Molded chicken liver pate Recipe

Molded chicken liver pate Recipe Ingredients

1 pound chicken livers
6 tablespoons (3/4 stick) butter, at room temperature
1 teaspoon coarse salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons brandy
1/8 teaspoon freshly grated nutmeg, or to taste
1/4 teaspoon allspice
Cornichon pickles, for serving
Cucumber rounds, for serving
Pita Crackers (page 13), for serving

Molded chicken liver pate Recipe Cooking Process

Trim the chicken livers of all fat and
spread them out on a plate lined with
paper towels to dry. Dry livers won’t
splatter as much when they hit the hot
butter.
Heat 2 tablespoons of the butter
in a large skillet. Add the livers and
sprinkle them with the salt and pepper.
Cook over high heat, turning often, for 8
minutes, or until the livers are cooked
through. Add the brandy to the pan, tip
the pan away from you, hold a lit match
to the mixture to ignite it, and let the
flame die. Set the pan aside until the livers
are completely cool.

In a food processor, pulse the
livers with all the scrapings from the
bottom of the skillet. Add the nutmeg,
allspice, and remaining 4 tablespoons
butter.
Pulse the mixture, stopping the
motor to scrape down the sides of the
work bowl, until the pâté is smooth.
Taste for seasoning and add more salt
and pepper, if necessary.
Line a deep 3-cup bowl (or 2
smaller bowls) with plastic wrap and
pack the pâté into the bowl, smoothing
the top with a blunt knife. Fold the plastic
wrap over to encase the pâté com-pletely. Slide the bowl into a plastic bag
and secure the opening.
Refrigerate for at least half a day
to allow the flavors to mellow or for up
to 5 days.
Before serving, turn the pâté
upside down onto a large platter. Lift off
the bowl and then peel off the plastic
wrap. Let the pâté sit at room temperature
for 30 minutes. Surround the pâté
with cornichons and cucumber rounds
and serve with Pita Crackers Molded chicken liver pate Recipe.