Chicken Liver Pâté

It was a sweet cold morning after Christmas.

I was in my patio having coffee, overlooking the work of Gustave, the Eiffel Tower.

Yes.

 I’m in Paris.

Few hours from now, I’ll be visiting my restaurant.

Tick.Tock.Tick.Tock.

It is still eight in the morning and I was standing at the doors of my empire, my very own restaurant. I opened the doors, and walked slowly heading towards the busy kitchen. I entered the kitchen doors, and I was greeted by the fragrant aroma of the bay leaf submerged in the béchamel sauce heating on the burners ready to be paired with the perfect pasta. The sweet-smelling croissants and pastries were also all over the place, inviting to be tasted. A chef came to me and greeted me good morning and I simply smiled in reply. I was checking everything before the restaurant opens. Everybody was busy in the kitchen and I was just looking at my staff cherishing that pleasurable momentum right before my eyes. I tasted the warm french onion soup and it just gave me the quintessential bliss. I thought this was just a dream ten years ago, and now, I can’t believe I can literally taste it.

I opened my eyes.

It was a sweet cold morning after Christmas.

And I was daydreaming.

Recipe for Chicken Liver Pâté

Ingredients

2 pcs chicken livers, (cleaned, fat removed & diced)

8g onion, thinly sliced

2 cloves garlic, minced

4 pcs bay leaf

¼ cup white wine

15g butter, unsalted

salt and pepper to taste

Preparation

Clarify butter in a skillet. Remove fat, leaving only the milk solids at the bottom of the pan. Sauté onion and garlic in the skillet until it turns translucent and golden brown. Add the diced chicken liver and 2 pcs bay leaf to the mixture and sauté for another 5 minutes or until liver turns slightly brown. Add white wine and flambé until all the alcohol has evaporated. Remove the pan from heat and let sit for 5 minutes. After which, place mixture in a blender or food processor and puree until smooth. Taste the mixture and season with salt and pepper according to your preference.When it’s ready, pour mixture in a small ceramic bowl. Cover and chill until firm. When it’s already firm remove from chiller and put 2pcs bay leaf on top of the mixture and finish off by pouring the leftover butter enough to cover the bay leaf. Chill for another 15 minutes or until the butter hardens.

Makes 1 serving

Enjoy!