Chicken liver pate
20 servings
120 minutes
Alexander Raylyan, chef of the Birds restaurant and club, prepares liver pate using the classic French technology: he first grinds raw liver in a blender, and then passes it through a fine sieve to achieve a consistency reminiscent of a smoothie. Then this liquid is loaded into a baking dish, supplied with cognac evaporated with vinegar (the alcohol evaporates, and the vinegar sourness becomes more noble) and brought to perfection in the oven. As a result, the texture of the pate does not resemble a caked lump, but becomes, although monolithic, quite pliable, so that a knife goes through butter when spreading the pate on bread.
1
Prepare all the ingredients.
2
Add 80 grams of salt, sugar, thyme, and chopped garlic to the water. Bring to a boil, remove from heat, and let it cool completely.
- Water: 1 l
- Salt: 80 g
- Sugar: 7 g
- Thyme: 5 g
- Garlic: 10 cloves
3
Place the liver in the cooled brine and leave for 2-3 hours.
- Chicken liver: 900 g
- Garlic: 10 cloves
4
In a small saucepan, bring the cognac to a boil over medium heat to evaporate the alcohol, and let it boil for 1 minute.
- Cognac (brandy): 50 ml
5
Drain the salted liver through a sieve and transfer it to a blender bowl, removing the garlic and stems. Add eggs, cognac, white wine vinegar, a pinch of sugar, and white pepper.
- Chicken liver: 900 g
- Chicken egg: 3 pieces
- Cognac (brandy): 50 ml
- White wine vinegar: 20 ml
- Sugar: 7 g
- Ground white pepper: to taste
6
Beat to a homogeneous mass and strain it through a sieve.
7
Transfer to a heatproof dish, the thickness of the pâté should not exceed 5 cm. Cover with film and bake in an oven preheated to 65 degrees for 2 hours.
- Chicken liver: 900 g
8
Blend the hot pâté again, gradually adding diced cold butter.
- Chicken liver: 900 g
- Water: 1 l
9
Transfer the pâté to a clean mold, cover with film, and refrigerate for 2 hours.
10
Serve chicken pâté with your favorite bread.
