Chicken Liver Pâté with Cranberry Jelly
Appetizers • French
Description
In ancient times, pâtés were packed into clay molds and sealed with melted fat to prevent the surface from drying out, as fat is a good preservative. Nowadays, few people prepare pâtés six months in advance; freshness is valued more than thriftiness. Nevertheless, wrapping the pâté in a beautiful dressing like fruit jelly is quite appropriate. This presentation looks elegant and restaurant-like, reducing the perception of greasiness from the liver. You can use not only fresh berries but also mashed berries mixed with sugar or even jam—like cranberry or currant.
Ingredients
- Chicken Liver 20 oz
- Butter 5 oz
- Onion 2 heads
- Chicken Broth 5 fl oz
- Cranberry 5 oz
- Thyme 2 sprigs
- Cinnamon 1 piece
- Honey 1 tablespoon
- Gelatin 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Take the butter out of the refrigerator in advance to let it soften.
Step 2
Pour the cranberries into a saucepan, add a cinnamon stick, and cook over low heat until the berries start to burst.
Step 3
In a deep skillet, melt 1 tablespoon of butter.
Step 4
When it just starts to bubble, add the thyme and liver, increase the heat, and sauté for 5 minutes so that the liver remains pink inside.
Step 5
Transfer the liver along with the butter and meat juices from the skillet to a plate, and remove the thyme sprigs.
Step 6
Peel the onion and slice it thinly.
Step 7
Add another tablespoon of butter to the pan, melt it, and add the onion. Reduce the heat to low, add the onion, and sauté it gently until it becomes translucent, making sure it doesn't brown.
Step 8
Place the liver in a blender along with the butter and juices, add the onion and half of the cranberries.
Step 9
Add the remaining butter to the mixture and blend everything until smooth.
Step 10
If the pâté is too thick, add a little chicken broth.
Step 11
Stir, season with salt and pepper, and transfer to a serving dish or divide into jars.
Step 12
Prepare the cranberry jelly. Soak the gelatin in 3 tablespoons of water. Heat the gelatin in the microwave for 10 seconds and stir.
Step 13
Remove the cinnamon stick from the remaining half of the cranberries, add honey, 100 ml of water, and heat until boiling, then strain.
Step 14
Add the gelatin and mix thoroughly. If there are any lumps, strain through a fine sieve.
Step 15
Allow the jelly to cool, then carefully pour it over the pâté and refrigerate for at least 4 hours.
Step 16
Serve with your favorite bread.
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