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chicken livers: pate . stew . fried . with pasta

Chicken Liver Pâté with Green Peppercorns with a Gelatine Topping

Chicken Liver Pâté © ejm December 2006

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Heat whole peppercorns in water in a castiron pan.

Peppercorns © ejm December 2006Peppercorns © ejm December 2006

Melt butter in another frying pan. Add celery and fresh bay leaves to the peppercorn water.

butter © ejm December 2006celery © ejm December 2006

Gently saute onions in the butter til they are golden.

Onions © ejm December 2006Onions © ejm December 2006

Soak chicken livers in cold water. (You don't know where those livers have been....) Drain them. Note that the unsavoury sinewy bits will be taken care of after cooking.

Chicken Livers © ejm December 2006Chicken Livers © ejm December 2006

Add chicken livers to celery water. Cook them til they are a tiny bit pink inside. The ones in the photo aren't quite done.

Chicken livers © ejm December 2006Chicken livers © ejm December 2006

Drain chicken livers (discard cooking liquid, celery, bay leaves and peppercorns) and cut away any parts of the livers that look like sinew or membrane... it's much easier to do this after the livers are cooked.

Chicken livers © ejm December 2006

Put cooked chicken livers and onion mixture in food processor and whir til smooth.

Chicken livers © ejm December 2006Chicken livers © ejm December 2006

Add cream, cognac (or rye whiskey - any liquor that has seen some oak aging), allspice powder, salt and pepper. Whir again to mix.

Chicken livers © ejm December 2006Chicken livers © ejm December 2006

Remove blade from food processor. The mixture should be quite loose.

Chicken livers © ejm December 2006

Add drained brine cured green peppercorns.

Green peppercorns © ejm December 2006

Stir the peppercorns in by hand. Stir in a bit more cream if the pâté seems too firm.

Green peppercorns © ejm December 2006pâté © ejm December 2006

Spoon pâté into serving bowls.

pâté © ejm December 2006

Use the back of a spoon to smooth out the tops. Refrigerate for about two hours to set.

pâté © ejm December 2006

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Add gelatine to the top of each bowl of chicken liver pate. Garnish with red peppercorns and fresh bay leaves. Tightly cover the bowls with plastic wrap. Put ribbon around the bowls that are for gifts. Keep refrigerated til serving time.

Chicken Liver Pâté © ejm December 2006

This pâté is fabulous with Melba toast, water crackers, crusty French-style or Molasses Fennel Rye bread



Chicken Liver Pâté © ejm December 2006

to more photos of Chicken Liver Pâté (2007)

September 2012: Molasses Fennel Rye bread really is the perfect foil for chicken liver pate with green peppercorns.

Molasses Fennel Rye Bread - BBB September 2012

recipes from OUR kitchen
Chicken Liver Pâté with Green Peppercorns

blog from OUR kitchen
gelatine topping for pate... ~ Merry Christmas! (2007)



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The recipe we use is based on a recipe in The Silver Palate Cookbook by Julee Rosso & Sheila Lukins, Workman Publishing, New York.

Chicken Liver Pâté recipe © ejm December 2006





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