Chicken Liver Pate

Equipment tools and materials: pan, wooden spoon, blender or food processor, spatula, measuring glass, sieve, mold (optional), pastry bag and tubes (optional).

Mise en place:

• Clean chicken liver very well and soak in milk for 30 minutes. Set aside in the refrigerator.
• Chop onion and garlic.

Method:

1. Sauté garlic in oil until light brown.
2. Add onions and cook for another 5 minutes.
3. Add chicken liver and cook for another 10-12 minutes, until no pink color is visible.
4. Add port wine and reduce until syrupy. Let cool for 2 minutes.
5. In a blender, add half of the liver, milk and stock, and process at high speed. Add stock and milk, 1 tbsp at a time to help process the liver.
6. Pour into container. Refrigerate for 15 minutes.
7. Then cover with cool melted butter and cool until ready to serve.

Chef Note:

Here are some herbs, spices and oil that can be added to give more flavor to the paté:

• Herbs: basil, tarragon, rosemary, thyme and sage.
• Spices: cinnamon, nutmeg, allspice, cloves, and cumin.
• Oil: ½ tsp – 1 tsp truffle oil