An Easy Chicken Liver Pate

Ken makes an #easy and #tasty #chickenliver #pate. Use code KEN15 to get 15% off frothers, blenders, and grinders at https://odiforgo-kap.com/?ref=KENJOHNSON. Try Avy Coffee at https://avycoffee.com?sca_ref=7245989.BHUtGGAS4tZK. Use code KEN20 to get 20% off Fioboc menswear at https://www.fioboc.com.

One quintessential item of #French #cuisine is the #Pâté. The word pâté actually means "paste" and there are many forms of it in France. This tasty spread is made with easily accessible ingredients and is very adaptable. Ironically, for being considered so #posh, it is actually very #affordable. It's a wonderful item to take to a #Christmas or #NewYearsEve #party along with a bottle of wine and maybe a #charcuterie board.

Ken's Easy Chicken Liver Pâté

1lb. Chicken Livers, Trimmed
1 c. Whole Milk
1 Onion -OR- 3 Shallots, Diced
4 Garlic Cloves
Black Pepper, to Taste
1/2 tsp. Ground Allspice (Optional)
1/2 tbsp. Plus 1/4 tsp. Dried Thyme -OR- Herbes de Provence
1/4 - 1/2 c. Brandy
1 c. Heavy Cream
Salt, to Taste
1/8 - 1/2 tsp. Baking Soda (If Needed)
1 1/2 c. or 3 Sticks Salted Butter (Plus Additional, if Needed)

Soak the chicken livers overnight in milk. The next day, drain the livers of the milk. In a 2 1/2 quart sauce pan or large skillet, melt a stick (1/2 cup) butter and then add in the onions or shallots (shallots are preferred). Cook until translucent. Toss in the whole garlic and cook until translucent. Add in the optional allspice and black pepper ( ⁨@McCormickVideos⁩ Peppercorn Medley Grinder is preferred). Toss in the livers along with the thyme or herbes de Provence (herbes de Provence is preferred). Add in the brandy and cook off the alcohol. When fully cooked, the livers will still be pink in the middle. Take off the heat when the livers are cooked and use a stick blender (or traditional blender) to puree the cooked items into a mousse. Add in the heavy cream and one a half sticks of butter before pureeing again. Taste and salt as needed. If the pâté is bitter, you can add baking soda. However, if you do this, the pâté must be heated to a simmer and immediately taken off the heat so the baking soda can work. The heat will break the emulsion. Either let it cool before blending it back together or toss in some cold butter or a splash of cold cream to cool it down before blending. Melt the remaining butter and add in the reserved thyme or herbes de Provence. Pour the pâté into shallow dip containers and then fat cap them off with the melted butter poured over the top. Cover the dish with a lid or plastic film and then place in the refrigerator to chill overnight. About an hour before serving, take out the pâté. Serve with hot toast and whatever other items you enjoy. Tiny pickles and caramelized onions are very common accompaniments to toast points and pâté.