Miz Gee's Chicken Liver & Apple Pate

I have mad food styling skillz.

Ah, my loves, and oh, my friends last week we talked about making a melt in your mouth roast duck in the comfort of your own home. Aren't you glad we had that little talk? Cooking a whole bird has never been so decadent. The wonderful thing about buying whole birds is they come with a little packet of goodies: the giblets. The heart, gizzard, and neck maye be used for stock... because you will make stock from the leftover bones, of course. But the liver is destined for a far greater purpose: pate. 

Mmm, mmm, mmm, pate. That luscious spread is the epitome of fancy. I order it at restaurants every chance I get. Whether it be served at a French, American, or Hoffbrau establishment pate is always a pleasure to experience. It also usually comes paired with elegant little toasts, mini pickles, or whole grain mustards. Every bite is an adventure.

Do you realize this luxurious snack can be made at home with very humble ingredients? Do you? Nevermind, if you didn't, you do now. BEHOLD: my recipe for chicken liver and apple pate. As for the duck liver, just throw it in with the chicken livers. My version cuts back the butter content by half. I don't want to eat liver flavored butter, I want to eat liver.                 Click to read more    ------------------------------------->

Miz Gee's 
Chicken Liver & Apple Pate
Recipe adapted from The New Joy of Cooking


Equipment:
2 Small bowls 
Measuring cup
Cutting board
Chef's knife
Tablespoon
Frying pan
Spatula
Food processor
Ramekins, or pretty bowl for chilling and presentation
Optional:
Kitchen rock
Garlic press

Ingredients:
1 lb chicken livers
1-2 cups milk
½ stick butter, frozen and cubed
1 cup chopped sweet white onion
1 cup chopped organic cooking apple
3 cloves garlic
1 tablespoon fresh sage minced
1 tablespoon fresh thyme minced
4 tablespoon butter, divided
2 tablespoon bourbon
Fancy salt --  I use Real Salt
Pepper

Technique:

1. 1. Marinate the livers. Remove chicken livers from container, drain and rinse. Place in a small bowl and cover with milk. Stir to make sure all the livers are in contact with milk. This step is intended to soften the flavor of the liver and pull out some of the more metallic flavors. Some recipes say to “clean” the livers before soaking, but honestly, I don't bother. Everything will be going into the food processor.

1. 2. While the livers sit cut 4 tablespoons of butter into half pats and put in the freezer. Set another 4 tablespoons out on the counter to soften. This may sound like a lot of butter, but it is actually about half the amount called for in a traditional recipe!

1. 3. Peel and chop your onion into medium chunks. If it stings your eyes try not to stand directly over the onion while working with it. After chopping set aside in a covered bowl.

1. 4. Mince the fresh herbs until you have about a tablespoon of each. Peel, core, and dice the apple. Remove the paper from the garlic by crushing it with your kitchen rock. If you don't have a garlic press, mince by hand. If you do have a press, set the garlic aside until later.

1. 2. While the livers sit cut 4 tablespoons of butter into half pats and put in the freezer. Set another 4 tablespoons out on the counter to soften. This may sound like a lot of butter, but it is actually about half the amount called for in a traditional recipe!

1. 3. Peel and chop your onion into medium chunks. If it stings your eyes try not to stand directly over the onion while working with it. After chopping set aside in a covered bowl.

1. 4. Mince the fresh herbs until you have about a tablespoon of each. Peel, core, and dice the apple. Remove the paper from the garlic by crushing it with your kitchen rock. If you don't have a garlic press, mince by hand. If you do have a press, set the garlic aside until later.

1. 5. Melt 2 tablespoons of butter in the frying pan over medium high heat. When the butter has melted fry the onions until they change color. Add the chopped apple. Season with salt, pepper, and herbs. Press the garlic directly into the pan. Stir in 2 tablespoons of bourbon. Adjust the heat as needed. Keep sauteing until everything has turned golden and the apples are on the cusp of disintegrating. Tip everything out into a bowl and set aside.
2. 6. Drain the livers from the milk. Melt another 2 tablespoons of butter in your frying pan over medium high heat. Add the livers and season with salt and pepper. Lower the heat and keep frying until they are just barely done. Cut them open to check. If they are slightly pink in the center they are ok to pull from the fire. If they are red, keep frying. The idea here is to keep the livers moist, tender, and juicy. Over frying will make them tough, dry, and hateful.

1. 7. Pluck the livers from the fry juice and mix with the sauteed aromatics in your food processor. I haven't thought of a use for the fry juice. Perhaps you can make it into a gravy, or dip bread in it...

1. 8. Process the apples, onions, and livers until smooth. Drop in the frozen butter chunks one by one thru the chute. You are now making an emulsion of meat and fat! Hooray science! This is the point at which the traditionalists get crazy with the butter. The butter gives the pate a silky texture and evens out the metallic qualities of the liver. Technically you are making a forcemeat.

1. 9. Taste the pate for seasoning and adjust. Remember that you will be eating this cold, or at room temp so you might want to be a bit more aggressive with the flavors.

1. 10. When the pate is to your liking pack it into your mold of choice. I just used a cereal bowl. Cover with cling wrap and chill for at least 2 hours. Optionally: cover the pate with a thin layer of clarified butter to protect it from drying out in the fridge. If you are storing the pate overnight without butter press the plastic to the surface of the pate. For the initial 2 hour chill it is not necessary. Be warned that the plastic may mar the surface for presentation. It has occurred to me that a little bit of extra virgin olive oil on top may serve to keep the pate from drying out. If you try that, let me know how it works!

11. After 2 hours remove from the cold and enjoy! Spread this amazing creation of yours on baguette slices, crackers, or thin crostini. Pair with tiny cornichon pickles, golden plum preserve, diced onion, mustard, and/or quince paste. For maximum enjoyment put a beret on your head, and Sergei Gainsbourg on your hi-fi. Capris and ballet flats are optional.