Chicken liver pate with bourbon
6 servings
120 minutes
Chicken liver pâté with bourbon is an exquisite dish of French cuisine that embodies sophistication and depth of flavor. Its roots trace back to European gastronomy, where the combination of alcohol and tender meat textures became a symbol of festive fare. The velvety consistency of the pâté is achieved through cream and careful thermal processing of ingredients, while bourbon adds subtle woody and caramel notes. The light sweetness of sautéed onions and carrots harmonizes with the spice of nutmeg and garlic. This pâté is perfect as an appetizer with a baguette or crispy toasts, complemented by a glass of red wine. Chilled and infused, it reveals all facets of flavor, turning an ordinary breakfast or dinner into a gastronomic delight.
1
Thoroughly rinse the chicken liver, separate it from the ducts and membranes, and cut it into small pieces.
- Chicken liver: 1000 g
2
Soak in milk for about 1 hour. Then rinse off the milk, pour in bourbon (can be replaced with cognac, brandy) and put in the refrigerator for 40 minutes.
- Milk: 200 ml
- Bourbon: 150 ml
3
Meanwhile, we slice the onion into half rings. We fry it in a pan with olive and butter in a 1:1 ratio. I add the oil by eye. We need to make the onion soft. Then we add crushed garlic, nutmeg, and chopped carrot, and fry for another 5 minutes.
- Onion: 1 head
- Butter: 60 g
- Olive oil: 3 tablespoons
- Garlic: 1 clove
- Nutmeg: pinch
- Carrot: 1 piece
4
Next, add the liver and simmer until the alcohol evaporates, about 30 minutes. Then pour in the cream and simmer on low heat for another 15 minutes. Season with salt and pepper to taste. Half of the cream should evaporate. Then turn off the heat and let it cool.
- Chicken liver: 1000 g
- Cream 20%: 400 g
- Salt: to taste
- Ground black pepper: to taste
5
We blend everything and put it in molds, then place it in the fridge overnight! Voila, the pâté is ready to eat in the morning!