If you love pate, you will love this creamy chicken liver recipe that has a bit of a kick! Serve on toasted baguettes or sturdy crackers.
Ingredients
- chicken livers: 1 pound (trimmed)
- milk: 1 cup
- unsalted butter: 8 Tbsp (divided, cold)
- yellow onion: 1 piece (chopped)
- whole black peppercorns: 1 Tbsp (divided)
- garlic, smashed: 2 clove
- red pepper flakes: 1 tsp
- balsamic vinegar: 1 Tbsp
- thyme: 1 tsp (fresh)
- bay leaves: 2 piece
- salt and ground black pepper: (to taste)
- Scotch whiskey: 2 tsp
Metric Conversion
Stages of cooking
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Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
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Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
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Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
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Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
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Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.
