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Chicken Liver Pâté with Applejack, Scallions and Chives
Category: Appetizers
Serves:
Rating:
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Ingredients:
1/2 c. (1 stick) unsalted butter 1-1/4 lbs. chicken livers, membranes removed 1-1/2 t. freshly ground black pepper 1/4 t. ground cloves 1/4 t. freshly grated nutmeg 1/4 c. applejack or Calvados 3 T. chicken stock 5 scallions trimmed to include 1/2” green 2 t. minced fresh tarragon leaves or 1 t. dried 1 t. fresh lemon juice 1 t. anchovy paste Kosher salt 2 T. minced fresh chives 3 T. minced fresh parsley leaves Melba toast
Directions:
Melt butter in a large skillet over medium-high heat. Sauté chicken livers until just pink in the middle, about 4 minutes. Add pepper, cloves and nutmeg, stir for 1 minute. Add applejack or Calvados. Quickly strike a long wooden match and, carefully averting your face, ignite the liquid in the skillet. Shake the pan until the flames subside. Add chicken stock and simmer over low heat for 2 minutes. Using a slotted spoon, transfer livers to the bowl of a food processor. Add scallions, tarragon, lemon juice, anchovy paste, and 1/2 of the remaining liquid from the skillet. Pulse until pureed. Add salt and enough of the remaining liquid to make a creamy paste. Mixture should not be too loose and usually will absorb all liquid. Pulse again. Spoon pâté into attractive crock. Cover and chill for at least 4 hours. To serve, allow pâté to stand at room temperature for 30 minutes. Serve with melba toast.