Chicken Liver Pâté
3 hrs 12 min (mostly soaking)270 g
A smooth, rich pâté made from milk-soaked chicken livers sautéed with shallots and reduced mirin, blended to a creamy spread.
| prepSoak chicken livers in milk for 2–3 hours | |||
| prepTrim connective tissue, separate large lobes, rinse and pat dry | |||
| 20 g clarified butter | Sauté shallots & garlic until soft | Add water & livers, steam on low 3–4 min, turning once | Blend all until creamy, scrape sides, adjust seasoning |
| 60 g shallots, minced | |||
| 4 g garlic, minced | |||
| 60 ml water | |||
| 280 g chicken livers, organic | |||
| 2 tbsp mirin, 1 tsp Herbs de Provence, sea salt to taste | Reduce mirin, herbs & salt on high 3 min until syrupy | ||
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