I've made a few different versions of this in the past but this one, was my favourite. I'm constantly tweaking and I do believe I've tweaked it just right. I usually make this around the holidays and portion it into ramekins. It freezes well with the layer of butter on top to seal it. This also keeps well with the butter seal for about 2 weeks in the fridge. Once the seal is broken, it'll last about 5 days. The best part is, I always have it on hand and it always disappears when I put it out. You non believers will believe!!
Don't fear all the butter in this. It makes 4 ramekins and you're certainly not eating a ramekin to yourself. It needs the butter to make it Paté....it's a French thang.
Chicken Liver Paté
3/4 cup unsalted butter, divided
3/4 cup finely chopped sweet onion
1 large clove garlic, chopped
2 tsp fresh Thyme or 1/2 tsp dried (go with the fresh if you can)
3/4 tsp salt
Good grinding of fresh black pepper
1/8 tsp allspice
1 lb Chicken Livers, trimmed
2 tbsp Brandy
Melt 1/2 of the butter in a large non stick skillet over medium heat, adding the onion and garlic, stirring until softened. Add the Thyme, salt & pepper, allspice and chicken livers and cook until livers are cooked on the outside but still pink in the middle, about 7-8 minutes. Pour in the brandy, off the heat. Toss the mixture into a food processor and puree until smooth. Divide into the ramekins.
Melt the rest of the butter in a saucepan over a low heat. When the butter foams remove from the heat. Skim off the foam and discard. Place a sprig of Thyme on each crock of Paté and pour the clarified butter over top. Refrigerate. Once the butter has sealed it, you can then wrap tightly and freeze.
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