Classic Chicken Liver Pâté

Soups • French

Time 1 hour + 4 hours

Ingredients 7

Servings 10

Description

Even in its simplest form, without any embellishments, pâté can achieve textural perfection. But, like in a fairy tale, there are three conditions to meet. First: use butter for frying the liver. If you substitute it with vegetable oil, you will lose some of the creaminess that is arguably the pâté's main virtue. Second: before placing the liver in the pan, it must be thoroughly rinsed and, importantly, dried with paper towels; otherwise, it will steam instead of fry, which isn't a crime, but it will lean the pâté towards a more diet-like porridge consistency. Third: the liver should be cooked just until it stops bleeding, while still retaining a pink center beneath a browned crust. However, even if you slightly overcook it, a powerful blender and a little more butter can save the day, allowing the liver to transform into a smooth, tender paste.

Ingredients

Chicken Liver 20 oz
Butter 5 oz
Onion 1 piece
Chicken Broth 5 fl oz
Ghee 5 oz
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

In a deep skillet, melt 1 tablespoon of butter.

Step 3

When it just starts to bubble, add the liver, increase the heat, and fry for 5 minutes to keep the liver pink inside.

Step 4

Transfer the liver along with the butter and meat juices from the skillet to a plate.

Step 5

Peel the onion and slice it thinly.

Step 6

Add another tablespoon of butter to the skillet, melt it, and add the onion. Reduce the heat to low, add the onion, and sauté it gently until it becomes translucent, ensuring it does not brown.