Pate de Ficat de Pui de Casă
Pate de Ficat de Pui de Casă·(pah-tay deh fee-kaht deh poo-ee deh kah-suh)
Cămara Copilăriei (The Weeknight Pantry & Spreads)
Empty a plastic tub of supermarket chicken livers straight into the fat until the skillet hisses; the metallic, earthy scent of chicken livers sizzling in butter with onions and garlic promises an incredible breakfast the next morning. Skip the commercial tins full of chemical fillers and instead trust a quick pan-sear, a splash of brandy to lift the pan drippings, and a brilliant, old-world trick of blending a hard-boiled egg yolk into the mixture with a standard food processor for a flawless, creamy emulsion. Spread it on a thick slab of toasted bread and call it dinner.
Before you start
Inspect and trim the livers meticulously.
Rinse the chicken livers under cold water and cut away any connective tissue or green spots. The green spots are the gallbladder, and even a microscopic rupture will turn the entire batch irreversibly bitter.
Ingredients
- fresh chicken livers1 lb
- whole milk1 cup
- neutral oil1 tbsp
- high-fat European butter4 tbsp
- yellow onion1 med
- fresh garlic2 cloves
- fresh bay leaf1
- dried thyme1/4 tsp
- brandy or dry white wine3 tbsp
- hot water2 tbsp
- high-fat European butter6 tbsp
- hard-boiled egg yolk1
- heavy cream2 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
- nutmeg1/4 tsp
- melted butter2 tbsp
- fresh thyme sprig1
Method
- 01
Soak the livers in milk to purge impurities.
Submerge the trimmed livers in whole milk for 30 minutes on the counter to draw out excess blood and neutralize harsh metallic flavors, then drain and pat completely dry with paper towels.
- 02
Sauté the aromatics in oil and butter.
Place a wide skillet over medium-high heat with the oil and 4 tablespoons of the butter; the oil raises the smoke point so the milk solids won't burn. Once foaming, cook the chopped onion for 4 to 5 minutes until soft, then add the garlic for 60 seconds.
- 03
Sear the livers and deglaze the pan.
Push the aromatics to the edges, increase the heat slightly, and sear the dried livers undisturbed for 2 minutes per side to build a crust. Toss in the bay leaf and dried thyme, pour in the brandy to aggressively deglaze the caramelized fond, then add the hot water, cover, and simmer on medium-low for 2 to 3 minutes until the livers are just cooked but still faintly pink in the center.
- 04
Emulsify the warm pâté in a food processor.
Discard the bay leaf and transfer the warm skillet contents into a food processor along with the cubed room-temperature butter, hard-boiled egg yolk, heavy cream, salt, pepper, and nutmeg. Blend continuously for 2 to 3 minutes until luxuriously smooth; adding the salt only at this final stage prevents the delicate liver proteins from seizing and toughening.
- 05
Seal with melted butter and chill to set.
Spoon the warm pâté into ramekins or small jars, smoothing the top with a spoon. Pour a thin layer of melted butter over the surface to create an airtight seal that prevents oxidation, drop in a thyme sprig, cover tightly, and refrigerate for at least 3 hours.
Notes
Do not salt the liver while it cooks.
Salting raw or cooking liver draws out moisture and causes the proteins to seize, resulting in a rubbery texture; always season during the final blending phase.
Serve with acidic counterpoints.
Spread generously on thick rustic bread and top with sharp radishes, green onions, or traditional Romanian pickled cucumbers to cut through the rich fat.
From Cook Romanian in America.