Recipe: Chicken Liver Pate

Oscar Wilde observed that women are like sausages "If one is to thoroughly enjoy the experience it is better not to watch their preparation".  Ok, so these aren't sausauges... but cooking with livers should not be analyzed too deeply.   Just enjoy the results!  This is a very easy recipe (I know I always say that, but it's true!) and your guests will be very impressed.

 Makes 2 large ramekins

-1 lb of chicken livers
-1/4 cup of cognac or brandy
-2 tbsp unsalted butter
-2 large shallots, minced
-1 garlic clove, minced
-6 sprigs of fresh thyme, stems removed.
-1/2 tsp salt
-1/4 tsp black pepper
-3 tbsp heavy cream

• Trim off excess fat and any veiny bits from the liver.  Cut large pieces in half.  Rinse and pat dry.
• Place in a bowl and add the cognac.
• In a large skillet, melt the butter over medium-low heat. 
• Add the shallots and garlic and saute until softened, about 5 mins.
• Remove the livers from the cognac, reserving any remaining liquid for later.
• Turn heat up to medium.  Add the livers to the frying pan and spread them out in an even layer.
• Add the thyme leaves, salt and pepper to the pan.
• After 2 min, turn the livers over and cook for another 2 mins.
• Add the reserved cognac.  Once it begins to bubble, turn heat down to low.
• After simmering for 2 min, turn off heat but do not remove pan.  Let it cool for about 5 min.
• Add all the contents from the pan with the heavy cream and puree in a blender or food processor until smooth.
• Pour into ramekins, cover with cling wrap and chill.
• Once cooled, serve with a selection of crackers and flat breads.

Tip: If you are not consuming it within a day or two.  Pour some clarified butter on the top to seal it.  This will perserve the pate for about a week. 

Clarified Butter:
Melt butter slowly over medium-low heat.  Once completely melted, skim off the foam from the top.  Slowly pour the melted clear butter into a clean bowl/jar being careful not to include the milk solids at the bottom.  Aside, this is often called ghee  and used in Indian cooking too.