Traditional Chicken Liver Pašteta
Instructions
- 1
Clean the chicken livers thoroughly, removing any connective tissue, green spots, or discolored areas. Pat dry with paper towels.
- 2
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Increase heat to medium-high and add the chicken livers. Cook for 5-7 minutes, stirring occasionally, until the livers are browned on the outside but still slightly pink in the center.
- 5
Add the thyme, bay leaf, salt, pepper, and nutmeg. Stir to combine.
- 6
Pour in the brandy or cognac and let it cook for 2 minutes to burn off the alcohol. Remove the bay leaf.
- 7
Transfer the mixture to a food processor. Add the remaining butter (cut into pieces) and the heavy cream.
- 8
Blend until completely smooth and creamy, scraping down the sides as needed. This should take 2-3 minutes for a silky texture.
- 9
Taste and adjust seasoning if needed. The pašteta should be well-seasoned as flavors mellow when chilled.
- 10
Transfer the mixture to a terrine dish, ramekins, or small jars, smoothing the top with a spatula.
- 11
Melt the additional 50g of butter and pour it over the top to create a seal. This preserves the pašteta and prevents oxidation.
- 12
Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to develop and texture to firm up.
- 13
Serve chilled or at room temperature with crusty bread, crackers, or toast points. Garnish with cornichons and mustard if desired.
Chef's Note
"This silky-smooth pašteta is a beloved staple in Balkan homes, perfect spread on crusty bread with cornichons and a glass of wine. Don't be intimidated by the livers—when cooked gently with butter and aromatics, they transform into an elegant, deeply flavorful spread that'll impress at any gathering."
