PATE

 

1/2 pounds of chicken livers...trimmed.

1/2 med onion thinly sliced

1 garlic clove sliced 

bay leaf

1/2 tsp fresh thyme

1/2 cup of water

1.5 sticks of butter...unsalted + room temp.

1 tbs stonefruit or white truffle mustard

2-4 tsp whiskey or cognac

salt + pepper to taste

toasted baquette slices for serving

Medium frying pan combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Discard the bay leaf. Using a slotted spoon, transfer the livers, onion, garlic and the mustard to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the  Whiskey with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 mason jars. Press a piece of parchment paper directly onto the surface of the pate put it in the fridge until firm. Serve chilled with toasted baquette slices.

ENJOY!