Ranch House Chicken Liver Pate with Cognac
Indulge in the luxurious flavors of Ranch House Chicken Liver Pâté with Cognac, a creamy, velvety spread perfect for sophisticated appetizers or an elegant charcuterie board. This recipe combines tender chicken livers sautéed with aromatic shallots, garlic, and thyme, then enhanced with a splash of rich Cognac for a deep, smoky undertone. A quick flambé intensifies the flavor profile and adds a touch of culinary drama. Blended to perfection with butter, heavy cream, and a hint of nutmeg, this pâté achieves a silky, melt-in-your-mouth texture that pairs beautifully with crusty bread or crisp crackers. With its impressive presentation and gourmet appeal, this classic pâté is an ideal choice for dinner parties, special occasions, or a cozy night in with a glass of wine.
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Recipe Information
Ingredients
- 500 grams chicken livers
- 150 grams unsalted butter
- 2 medium shallots
- 2 cloves garlic cloves
- 1 teaspoon fresh thyme leaves
- 60 milliliters Cognac
- 60 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons nutmeg
Instructions
Clean the chicken livers by removing any visible fat or connective tissue, then rinse under cold water and pat dry with paper towels.
Chop the shallots and garlic finely to prepare for sautéing.
In a medium skillet, melt half (75 grams) of the butter over medium heat. Reserve the remaining butter for the final topping and blending.
Add the shallots and garlic to the skillet and sauté for 2-3 minutes until soft and fragrant.
Add the chicken livers and thyme to the skillet and cook on medium heat for 4-5 minutes until the livers are browned on the outside but still slightly pink in the center. Stir occasionally to ensure even cooking.
Pour in the Cognac and carefully ignite with a long match or lighter to flambe. Allow the flames to subside naturally, cooking off the alcohol while enhancing the flavor of the dish.
Remove the skillet from heat and let the mixture cool slightly, about 5 minutes.
Transfer the contents of the skillet to a food processor. Add the heavy cream, salt, black pepper, and nutmeg.
Blend on high speed until the mixture becomes smooth and creamy. While blending, gradually add the remaining butter (75 grams) in small pieces to achieve a silky pâté consistency.
Taste and adjust the seasoning if necessary.
Pour the pâté into ramekins or jars. For a traditional finish and preservation, melt additional butter (optional) and pour a thin layer over the top of the pâté to seal it.
Chill in the refrigerator for at least 2 hours, or until the pâté is firm and flavors have melded together.
Serve cold or at room temperature with crusty bread, crackers, or vegetable sticks. Garnish with a sprig of fresh thyme if desired.
Nutrition Facts
Calories |
2635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.4 g | 304% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 1967 mg | 656% | |
| Sodium | 7663 mg | 333% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 12.5 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 180 mg | 14% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 1192 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
