Chicken Liver Pâté

Ingredients

• Water 0 qt
• Salt 5 oz
• Sugar 0 oz
• Thyme 0 oz
• Garlic 10 cloves
• Chicken Liver 30 oz
• Cognac 0 fl oz
• Chicken Egg 3 pieces
• Champagne Vinegar 0 fl oz
• White Pepper (whole) to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Add 80 grams of salt, sugar, thyme, and minced garlic to the water. Bring to a boil, then remove from heat and let it cool completely.

Step 3

Place the liver in the cooled brine and leave it for 2–3 hours.

Step 4

In a small saucepan, bring the cognac to a boil over medium heat to evaporate the alcohol, and let it simmer for 1 minute.

Step 5

Drain the salted liver in a sieve and transfer it to a blender bowl, removing the garlic and herbs. Add the eggs, brandy, white wine vinegar, a pinch of sugar, and white pepper.

Step 6

Blend until smooth and pass it through a sieve.

Step 7

Transfer to a heatproof dish, ensuring the pâté is no more than 2 inches thick. Cover with plastic wrap and bake in an oven preheated to 150°F (149 degrees Fahrenheit) for 2 hours.

Step 8

Blend the hot pâté again in a blender, gradually adding the cubed cold butter.

Step 9

Transfer the pâté to a clean container, cover it with plastic wrap, and refrigerate for 2 hours.

Step 10

Serve the chicken pâté with your favorite bread.