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"Hunger is the best sauce in the world."--Cervantes

Chicken Liver Pâté with Pancetta & Calvados Recipe

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This recipe for Chicken Liver Pâté with Pancetta & Calvados is from Mama G's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8oz. fresh chicken livers
2 tsp olive oil
Kosher salt
3oz. pancetta, cut into Ľ inch dice
1 shallot, diced
Ľ tsp finely chopped fresh thyme
Ľ cup Calvados (apple brandy)
3oz (6 tbsp) unsalted butter, at room temperature
Freshly ground black pepper
Crostini or crackers, for serving
Directions:
Directions:
1. Rinse the livers, trimming off the tough tissue that connects the two lobes, and pat the livers dry.

2. In a non-stick sauté pan, heat the olive oil over medium-high heat and add the chicken livers, seasoning with a small amount of salt.

3. Cook the livers, turning, until medium rare (they’ll continue to cook as they cool), lightly browning on all sides for about 4 minutes.

4. Set the livers aside and add the pancetta, shallots, and thyme to the pan, gently sauté over medium heat until the pancetta is slightly coloured and the shallots are softened.

5. Add the Calvados and deglaze the pan, scraping with a wooden spoon and cooking until the Calvados is reduced to about 1tbsp; set aside to cool slightly.

6. Put the cooled livers, pancetta-shallot mixture, and butter in a food processor and process until well blended, seasoning with salt and pepper to taste.

7. Put the spread into a ramekin or small bowl, lightly covering the top with plastic wrap, and refrigerate until set.

9. Grind more pepper over the top before serving with crostini or crackers.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Family favourite. Best made the day before.

 

 

 

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