Country “Goose” Liver Pâté and Pickled Red Onions
Recipe Date:
July 10, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
This recipe uses a daunting list of common spices – but well worth the effort. Serve with Johnson Estate Chautauqua Rouge.
Ingredients
- 2 lbs chicken livers
- 1 quart of chicken stock
- 3 medium onions
- 3 cloves of garlic
- 1 1/2- 2 cups of butter
- 1 1/2 tsps salt
- 1 tsp curry powder
- 1 tsp paprika
- 4 tsps Cognac or Bourbon
- 1/2 tsp powdered bay leaf
- 1/2 tsp thyme
- 1/2 mace
- 3/4 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp white pepper
- 1/2 tsp rosemary
- 1/2 tsp basil
- 2 red onions
- 1/2 cup sugar
- 1/2 cup red wine vinegar
- 1/4 cup red wine
- salt and pepper
Directions
Ingredients 1-9 are for the pâté. The pâté spices are ingredients 10-18.
Poach chicken livers in the chicken stock with onions and garlic until the livers are cooked but still pink inside. Cool. Drain the livers and process with butter and seasonings. I usually mix all of the pâté spices together and add them gradually to taste.
Pour into a pâté dish, cover and chill. May seal the pâté with clarified stock plus gelatin. Serve with cornichons or pickled red onions and thin slices of warm toasted baguettes or crackers.
Ingredients 19-24 are for the pickled red onions. Soak the onion in olive oil until translucent. Add sugar, vinegar and wine. Cook for an hour and a half. Cool and serve with pâté.