Antipasto - Chicken Liver Pâté

You may recall from a previous post, that I am making some antipasto for tonight's dinner. I've been saving the livers from our organic chickens all year and given that this weekend we slaughter more, this dinner party seemed like a good time to use them. I'm going all out and using my best bourbon and copious amount of butter and garlic.

Ingredients

- Chicken livers x 5
- Onion x 1/2
- Butter x lots (125ml)
- Garlic x lots (4 cloves)
- Parsley or favourite fresh herb x 1/2 handful depending on potency of herb
- Bourbon (I like Blanton's Special Reserve for a special occasion) x a glug
- Salt and pepper





Directions

Clean the chicken livers under cold water.

Sautee the onion in half the butter on medium. Add 3 cloves garlic after a few minutes and turn the heat down to low. Once the onion is translucent, add the livers and crank the heat up to medium-high.

Once browned on all sides, add the bourbon and let the alcohol cook out. *Tip* turn your oven fan on. Once the alcohol has cooked out (2-3 minutes), put the contents of the pan to the side and allow it to cool.

Once cool, add to a food processor along with the remainder of the butter, parsley, salt, pepper and the last of the raw garlic. Blend for 2-3 minutes until the texture smoothens and the colour is uniform. 

I let the pâté cool in the fridge for a few hours to allow the flavours to settle and then served it with a crusty French Ricotta bread I picked up from the market yesterday.

Voila! 

I think I like the idea of eating chicken liver more than I like eating chicken liver. Luckily I really like the idea of eating chicken liver.

I'll wait for my guests approval before messing with this traditional dish, but I think it would go best with a drizzle of balsamic vinegar to cut the richness.