Chicken Liver Pâté By Jacques Pépin

• 분량: 6-8 servings
• 활동 시간: 30 minutes
• 총 시간: 35 minutes

재료

1/2 pound chicken livers, well-trimmed

1/2 small onion, thinly sliced

1 small garlic clove, smashed and peeled

1 bay leaf

1/4 teaspoon thyme leaves

Kosher salt

1/2 cup water

1 1/2 sticks unsalted butter, at room temperature

2 teaspoons Cognac or Scotch whisky

Freshly ground pepper

Toasted baguette slices, for serving

방향

Gather the ingredients.

In a medium saucepan, 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, and garlic to a food processor; process until coarsely pureed.

With the machine on, add the butter, 2 tablespoons at a time, until incorporated.

Add the Cognac, season with salt and pepper, and process until completely smooth.

Scrape the pâté into two or three large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.

Serve chilled.

노트

Chicken livers: Opt for paler chicken livers; they tend to have a mellower flavor and richer fat than the deep red ones.

Make ahead: Chicken liver pâté freezes well; just let it thaw in the refrigerator overnight or for several hours before serving. If you're making it the day you want to serve it, be sure to give it several hours in the refrigerator to firm up first.

영양 정보

• 칼로리: 1823 kcal
• 지방 전체: 154 g
• 포화 지방: 91 g
• 불포화 지방: 0 g
• 콜레스테롤: 1641 mg
• 나트륨: 1250 mg
• 탄수화물 전체: 44 g
• 식이섬유: 3 g
• 총 당류: 4 g
• 단백질: 65 g