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Recipe for Simple Chicken Liver Pâté Using Crème Fraîche

Bread can be smooth, flat, thick and slightly thick, or anywhere in between. It can be seasoned with herbs, strong wine, vegetables, capers, onions and chives; Salt and whole pepper – and much more.

Or not

What I offer you here is not a version of that. a simple, smooth, rich pie that spreads like softened butter on crackers or crostini . A basic recipe that lets your imagination run wild. Master it and nothing can stop you.

Christina's simple chicken liver pate with sour cream
1 pound free range chicken liver (I use Rocky brand)
2 tablespoons unsalted butter
1 teaspoon Italian herbs (optional)
1/2 teaspoon kosher salt or sea salt
ground pepper to taste – about 1/4 teaspoon.
1/2 cup dry white wine
3 tablespoons fresh cream (see Cook's Notes )
If you use herbs, put them in a mortar and grind them a little.
Gently rinse the liver with cold water. Dry and remove all connective tissue and nerves.
Heat butter in a saucepan over medium-high heat.
When the butter has melted, add the chicken livers and cook, turning once or twice, until browned but still slightly pink in the center. Add salt, black pepper, and white wine and stir, breaking up the liver, until the wine has almost evaporated, 2 to 3 minutes.
Reduce heat to medium-low and add crème fraîche, stirring until melted and thickened, another 2-3 minutes.
Remove the mixture from the heat, season with salt and pepper and let cool for about 15 minutes.
Puree the liver with a hand blender until smooth. You can achieve a smoother result if you strain the mixture through a fine-mesh sieve.
Pour the mixture into a bowl or small saucepan, press and smooth the surface with the back of a spoon, cover with plastic wrap, seal tightly and refrigerate until firm.
To Serve: Once the stew is transferred to a decorative ceramic pan to cool, place it on a plate and serve with your favorite crackers. Or you can put a sufficient amount of it in a small bowl and keep the rest in the fridge.

Chef's Notes:
~ If you don't have a hand blender (also called a hand blender), you can use a food processor or regular blender. You can also use a fork and arm muscles, but this takes longer.
~ Before storing the pâche mixture in the refrigerator, the consistency should resemble a thick sauce. Don't despair, it will thicken and harden as it cools.
~ I always have a jar of fresh homemade cream in my fridge; It's easy and lasts 3 weeks. If you need to purchase something, I recommend Bellwether Farms .
~ Also. The surface of the pie may also turn slightly gray in the refrigerator if you place cling film directly on the surface and do not cover it tightly. This is caused by oxidation and does not change the taste, it just looks unpleasant. You can scrape the surface to remove the colored paste if it is damaged. Something I would do when entertaining guests.

Other recipes you might like:
Chicken liver pate with garlic toast
The traveling gourmet comes with company

Copyright © 2005-2011, Christine Cooks. All rights reserved

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