Introducing the Culinary Symphony: Chicken Liver Pate III
Cooking Time: 13 hours and 3 minutes
Preparation Time: 1 hour and 15 minutes
Total Time: 14 hours and 18 minutes
If you’re on a quest for culinary excellence, look no further than the Chicken Liver Pate III from lovewithrecipes.com. This gastronomic masterpiece is a tantalizing fusion of flavors, blending the richness of chicken livers with the velvety embrace of unsalted butter, the aromatic charm of onions, and a hint of decadence from fine salt, white pepper, brandy, and heavy cream. Embark on this epicurean journey, and your taste buds will thank you.
Recipe Category: Chicken Livers
Keywords: Chicken, Beef Organ Meats, Beef Liver, Poultry, Meat, European, Very Low Carbs, Free Of…, Weeknight
Nutritional Information (Per Serving):
- Calories: 968.4
- Fat Content: 72g
- Saturated Fat Content: 40g
- Cholesterol Content: 1418.7mg
- Sodium Content: 747.2mg
- Carbohydrate Content: 2.8g
- Fiber Content: 0.3g
- Sugar Content: 0.6g
- Protein Content: 63.1g
Yield: 5 pounds (2.25 kg) of pure culinary delight
Ingredients:
- 4 chicken livers
- 8 oz unsalted butter
- 2 onions
- 1 tsp fine salt
- 1 tsp white pepper
- 3 oz brandy
- 8 oz heavy cream
- 8 slices of bacon
Instructions:
-
Sweat the Livers to Perfection:
In a large skillet, embark on your culinary adventure by gently sweating the chicken livers in 4 oz of the velvety unsalted butter. Let them dance in the pan for 3 minutes, and then, like a maestro conducting a symphony, add the finely chopped onions, salt, and pepper. Allow this composition to cook until the livers transform into a tantalizing hue, just a shade away from pink perfection. -
Bacon Blanket Magic:
Line a 2 ½ quart mold with a single layer of the bacon slices, creating a savory blanket for your pate. Chill the mold, letting the bacon weave its magic and set the stage for the culinary masterpiece that will unfold. -
Puree Perfection:
In a culinary crescendo, puree the heavenly liver and onion mixture in a food processor, creating a symphony of flavors. Meanwhile, gently warm the remaining butter until it becomes liquid gold. Add this to the livers along with the brandy and cream, and mix again, ensuring every note is harmonious. Pour this symphony into the well-chilled mold. -
Bake in the Ballet of Heat:
Like a ballet dancer on stage, place the mold in a water bath, the water reaching 1 inch (2.5 cm) from the top of the mold. Allow this masterpiece to pirouette in the oven at 325°F (163°C) for 45-60 minutes until the pate sets. Gently shake the pan, observing the texture – a metal cake tester should gracefully emerge clean. The timing may vary, so note it down for future culinary endeavors. -
Chill, the Grand Finale:
As the curtains fall on the baking spectacle, remove the pate from the oven and water bath. Cover it like a chef’s secret and let it chill backstage for a minimum of 12 hours. This grand finale in the refrigerator enhances the flavors, making the pate a true culinary diva. -
Unmold, Plate, and Garnish:
As the moment of truth arrives, unmold your creation onto the plate, revealing the symphony of flavors within. Garnish it like a canvas, creating a visual masterpiece to complement the gastronomic delight.
Embark on this culinary odyssey, and with each bite, savor the layers of flavors, the richness of the livers, the smoothness of the butter, and the subtle dance of brandy and cream. The Chicken Liver Pate III is not just a recipe; it’s a culinary saga, waiting for you to script its next chapter in your kitchen.
