Fried chicken is my culinary nirvana; I could eat it almost every day if it were socially acceptable. I like chicken prepared other ways, too; grilled, meh; braised in wine, yep; wings draped in hot sauce, absolutely; on a stick and charred over an open fire as Korean barbecue, gimme that; all of the above will do, but if it’s not fried on the bone, my favorite way to eat chicken is as chicken liver pâté. Rich, buttery, creamy, with a whisper of copper and brown liquor make it the perfect foodstuff for not only grazing at an elegant soirée, but also for just noshing while watching sports on the weekend with a beer.

Some folks are intimidated by the idea of making homemade chicken liver pâté, but don’t be, it’s actually quite simple, quick to make. After taking my version to a family gathering this weekend, I’ve decided to share Edible Cuture’s easy recipe with gourmets, gourmands, and Metro-billies alike - and keep in mind that it’s also great with my Firecrackers and Quick Pickled Cucumbers as well - Let me know how it turns out - Thump thump!

Chicken Liver Pâté

Serves: 4 to 6 | Prep Time: 2 Hours

Ingredients

1 pound chicken livers, rinsed

1 small yellow onion, sliced thin

2 garlic cloves, minced

2 bay leaf

1 cinnamon stick

3 sprigs thyme

salt and pepper

1 cup water

3 sticks salted butter, softened

1 tablespoon whisky

1 tablespoon fresh parsley, chopped for garnish

Firecrackers and Pickled Cucumbers, served with pâté {see recipe links below}

http://www.edibleculture.net/blog/homemade-fire-crackers

http://www.edibleculture.net/blog/go-fourth-and-nosh

Technique    

In a medium sized saucepan, add chicken livers, onion, garlic, bay leaf, thyme, and pinch of salt and pepper along with water - simmer, stir together until livers are wobbly and slightly pink. It’s important NOT to overcook the livers - they should still be soft to the touch when removed. 

Remove the cinnamon stick, thyme, and bay leaf - then drain the water, and the remaining ingredients to a small food processor. Process the livers, onions, and garlic until smooth - the slowly add the softened butter, 4 tablespoons at a time, until completely smooth, silky. Add whiskey, season to taste with salt and pepper. Transfer pâté to medium sized ramekins, then cover with plastic wrap and allow to chill until firm but soft to the touch. After an hour or so, you’re ready to go - just finish with chopped parsley and serve with FIRECRACKERS and Pickled Cucumbers.