It is not that hard to make a tasty chicken or turkey liver pate which will be similar to the famous foie gras pate (goose liver pate).
I can’t say that I have achieved the same taste while using a chicken liver. But it was close, very close. Oh, I am sure that the liver quality is extremely important, but the great taste could also be completed through a combination of spices and other ingredients, as well as a method of the pate preparation.
Based on my own experience I can say with confidence, that a splash of cognac (brandy), Madeira or port noticeably changes the taste of pate for the better. A spoon of capers, juniper berries or dried black currants or cherries can be another interesting addition. Or, as in my current recipe, a combination of the chicken liver pate with jelly creates delicious flavor notes and also looks quite festive as well.
For the jelly I recommend using natural and preferably sugarless (or just slightly sweetened) juices. I think that cranberry, cherry, plum or pomegranate juices are the best choice for this chicken liver-and-jelly combination. Perhaps a dark grape juice also will give an interesting taste to the pate.
I prefer to serve the chicken liver pate with capers and/or pickled cucumbers. On the final note, I really like to arrange some pomegranate seeds on top of the pate – it is a delightful finishing touch.
Chicken Liver Pate with Jelly
- 1 medium onion, finely chopped
- 2 medium garlic cloves, minced
- 1 lb chicken or turkey liver (preferably organic or amish)
- ¼ tsp herbs de Provence (optional)
- Pinch of nutmeg
- Ground black pepper
- Pinch of cayenne pepper (optional)
- 4 tbsp cream (half-and-half or heavy)
- 1 tbsp cognac, brandy, Madeira, sweet vermouth or port
- 1 stick (114-125 g) butter at room temperature
- 1-2 tbsp olive oil
For the jelly:
- 1 cup of pomegranate, cherry, plum or cranberry juice
- 1 envelope of unflavored gelatin (7 g) (I use Knox brand)
Wash the liver, dry with a paper towel.
In a frying pan, heat the olive oil and 1 tbsp of butter, add the onions, and cook for 5-7 minutes until onions are almost translucent.
Add the liver, garlic, salt, pepper, cayenne pepper, herbs de Provence, nutmeg, and cook over high heat for 5-7 minutes. Do not overcook!, otherwise the liver will be too dry. Cool slightly.
In a food processor or a good blender, blend the liver, butter, cognac, and cream. Add the cream. Blend until smooth and creamy.
Transfer the pate into a container. Pour the jelled juice on top of the pate using a strainer. Refrigerate until the jelly is firm.
Option: lay the container with a cling wrap, spoon the pate, and the jelled juice. When the pate is cooled for few hours in the refrigerator, invert the pate on a dish. Discard the film.
For the jelly:
Gently heat the juice, stir in the gelatin. Mix well. Let stand for about 10 minutes. Stir until the gelatin completely dissolves in the juice.
Cook with pleasure and enjoy the world!