CHICKEN LIVER PÂTÉ
About 3 cups
Cut into small pieces and place in the freezer:
- 1 stick (4 ounces) butter
Melt in a large skillet over medium heat:
- 2 tablespoons butter
Add:
- ¾ cup finely chopped shallots (about 2 large)
Cook, stirring, until softened, 2 to 3 minutes. Add:
- 1 small Granny Smith apple, peeled, cored, and grated
Cook, stirring constantly, until softened, about 3 minutes. Transfer to a food processor. Rinse and pat dry:
- 1 pound chicken livers, trimmed and halved
Heat in the same skillet over medium-high heat until the foam subsides:
- 1 tablespoon butter
Add the chicken livers and season with:
- ½ teaspoon salt
- ½ teaspoon black pepper
Cook until browned on the outside but still pink in the center, about 2 minutes on each side. Remove the skillet from the heat. Pour in:
- 3 tablespoons Calvados or Cognac
Ignite with a long match or lighter. Return the skillet to the heat and swirl until the alcohol has burned off. Add to the food processor. If desired, also add:
- (½ teaspoon Quatre Épices)
Process until smooth. With the machine running, drop in the pieces of chilled butter one at a time. Taste and adjust the seasonings. Scrape into a small crock or bowl and smooth the top with a spatula. Press plastic wrap directly on the surface and refrigerate until firm, at least 2 hours. Serve cold or at room temperature.