Chicken Liver PÂTÉ

Name: Chicken Liver PÂTÉ
Yield: 1 servings
Ingredients: 1 stick (4 ounces) butter; 2 tablespoons butter; ¾ cup finely chopped shallots (about 2 large); 1 small Granny Smith apple, peeled, cored, and grated; 1 pound chicken livers, trimmed and halved; 1 tablespoon butter; ½ teaspoon salt; ½ teaspoon black pepper; 3 tablespoons Calvados or Cognac; 1 (½ teaspoon Quatre Épices)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

1 stick (4 ounces) butter
2 tablespoons butter
¾ cup finely chopped shallots (about 2 large)
1 small Granny Smith apple, peeled, cored, and grated
1 pound chicken livers, trimmed and halved
1 tablespoon butter
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons Calvados or Cognac
1 (½ teaspoon Quatre Épices)

Let's Cook

Step 1.

Cut into small pieces and place in the freezer: 1 stick (4 ounces) butter
Step 2.

Melt in a large skillet over medium heat: 2 tablespoons butter
Step 3.

Add: ¾ cup finely chopped shallots (about 2 large)
Step 4.

Cook, stirring, until softened, 2 to 3 minutes. Add: 1 small Granny Smith apple, peeled, cored, and grated
Step 5.

Cook, stirring constantly, until softened, about 3 minutes. Transfer to a food processor. Rinse and pat dry: 1 pound chicken livers, trimmed and halved
Step 6.

Heat in the same skillet over medium-high heat until the foam subsides: 1 tablespoon butter
Step 7.

Add the chicken livers and season with: ½ teaspoon salt; ½ teaspoon black pepper
Step 8.

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
Step 9.

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)
Step 10.

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.