Chicken Liver Pate

Ingredients

• Chicken liver

  All classes, raw

  16 oz or 454g

• Butter

  Unsalted

  4 tbsp or 57g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Garlic

  Raw

  2 clove or 6g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Carrots

  Raw

  1 ³⁄₁₆ medium or 72g

• Presidential Port

  Port Wine, Tawney - Jack Proust

  3 fl oz or 85g

• Whipped Heavy Cream

  Kroger

  3 oz or 85g

• Salt

  Table

  3 tsp or 18g

• Allspice

  Spices, ground

  ⅛ tsp or 0.2g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

Directions

1. Heat 1 TBS of the butter in a frying pan over a medium heat. Add the shallot, grated carrot and thyme and saute until soft, add garlic for 30 seconds.
2. Turn up the heat to medium-high, add the livers and saute for a couple of minutes until browned on the outside but still pink inside. Transfer to a food processor bowl and set aside.
3. Add the port or madeira to the pan and boil until reduced to a couple of tablespoons. Add to the food processor with the the cream, salt and other spices. Process until smooth. Add 2 TBS of the remaining butter, and continue processing.
4. Pass through a sieve into a serving dish and chill for ½ hour. Optional - Melt remaining 1TBS butter, pour on top then refrigerate until set.