I’m always messing around with my paté recipe. Here’s what went into the batch I made yesterday.
The recipe follows.
- 1.5 lbs chicken livers
- about 3/4 lb organic butter cut into about 5 slabs
- chanterelles soaked in port wine
- fresh basil
- port wine
- a couple of small onions
- home-grown garlic
- bay leaf
- dried thyme
Start with one slab of butter and the mushrooms, port, and peppercorns in a heavy cast iron frying pan; when the water’s gone (the bubbles change) add another slab of butter, and when it starts bubbling, the bay leaf and the onion.
When the water’s mostly gone and the onion is nicely translucent and soft, add the sliced garlic, rest of the butter, and the thyme.
When the butter is bubbly, add the chicken livers and the fresh basil. Cook & remove from the burner when the livers are still pink inside.
Remove the bay leaf.
Allow to cool, then run through the food processor (you want it to cool before doing this, or all the butter floats to the top). Press through a sieve for extra smoothness.
Refrigerate or freeze in appropriately-sized containers – you don’t want air on the paté. If you want, you can put a layer of aspic, but a lot of people aren’t fond of that these days, so I usually just put some parchment paper on the surface of the paté to prevent it from getting oxidized.