Description
If you love pate, you will love this creamy chicken liver recipe that has a bit of a kick! Serve on toasted baguettes or sturdy crackers.
Ingredients
- 1 pound chicken livers, trimmed
- 1 cup milk
- 8 tablespoons cold unsalted butter, divided
- 1 small yellow onion, chopped
- 1 tablespoon whole black peppercorns, divided
- 2 cloves garlic, smashed
- 1 teaspoon red pepper flakes
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme
- 2 bay leaves
- salt and ground black pepper to taste
- 2 teaspoons Scotch whiskey
Instructions
- Combine chicken livers and milk in a bowl. Let soak in the refrigerator
- about 2 hours.
- Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft
- about 5 minutes. Add 1 1/2 teaspoon black peppercorns
- garlic
- red pepper flakes
- and thyme; cook and stir until fragrant
- 1 to 2 minutes.
- Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink
- 10 to 12 minutes. Remove from heat and cool slightly
- 5 to 10 minutes.
- Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
- Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm
- about 6 hours.
Prep Time: 20 mins
Cook Time: 16 mins
Total Time: 8 hrs 41 mins
Servings: 6