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Chateau Morrisette

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Smokey Chicken Liver Pâté

1.5 – 2 lbs chicken liver
1 6oz chicken breast
1 tbs garlic/shallot mix
1tbs mire poix
1tsp fresh thyme
2 tbs butter
2 egg yolks
1/2c heavy cream
1tsp granulated garlic
1oz liquid smoke
1 tsp Kosher salt
Sherry
 
Sauté garlic/shallot, mire poix, and thyme in butter over medium heat for 2-3 minutes. Increase heat to high. Add livers and cook 1-2 minutes, just until browned. Deglaze with sherry and remove from heat.  
 
Combine liver mix and all remaining ingredients in food processor or blender. Blend until smooth. Taste, season with salt and white pepper if needed. Divide mixture evenly amoung 8 ramekins/soup cups in hotel pan with 1 inch 
of water. Cover with foil. Bake at 300 for 45-60 minutes.