This pate is great for indulgent holiday meals and special occasions! Serve with crackers and your favorite olives.
- (1 package) Chicken Liver
- (2 cups) Water
- (2 Tbsp) Kosher Sea Salt
- (1/4 Cup (OR 2 oz)) Butter - Millerville Co-Op Creamery
- (3/4 lbs) Sweet Onion (Thinly Sliced)
- (1/2 cup) Brandy, Congac, or Dry Red Wine
- (2 Tbsp) Vegetable Oil
- (To Taste) Salt and Pepper
- (2 Tbsp) Fresh Parsley (Chopped)
- (2 Tbsp) Vegetable Oil
- (1 1/2 Cups (OR 12 oz)) Butter - Millerville Co-Op Creamery
Brine the Chicken Livers:
- In a medium bowl add water and salt. Stir until salt is dissolved.
- Add thawed and trimmed (if necessary) chicken livers to bowl. Cover with plastic and chill for 2+ hours.
Caramelize the onions!
- Melt 1/4 cup (or 2 oz) of Millerville Butter in a pan over medium heat.
- Add thinly sliced onions, then season with salt and pepper. Stir to combine then cover with a tight fitting lid.
- Cook for roughly 15 minutes, or until liquid has evaporated off and the onions are a beautiful tan color.
- Stir in 1/2 the brandy/alcohol of choice with the onions to deglaze the pan.
- Remove the onions from the pan to a cutting board and chop into fine chunks.
- Add the parsley and fold it into the onion mixture until just mixed. Set aside to cool.
Chicken Liver Mousse time!
- Drain the livers from their brine.
- Place a skillet over medium high heat and add the veg oil to the pan. (Oil when properly heated gets shimmery with little waves/rifts)
- Once oil is hot, sear the chicken livers for about 1 minute on each side.
- Reduce the heat to low and continue to cook the livers for an additional 3-4 minutes.
- Deglaze the pan with the remaining alcohol of choice, then set aside to cool to room temperature. (Waiting for the mix to cool is important because your mousse may split in later steps.)
- When cooled transfer the chicken livers to a food processor. Pulse until smooth. Add remaining 1 1/2 cups (12 oz) Millerville Butter to the processor. Pulse to combine.
- Transfer chicken liver to a fine mesh sieve and press the mouse through to remove any hidden gristle. Discard gristle.
- Transfer the mouse to a serving dish. Smooth then create a small pit for your caramelized onions mixture.
- Once you've put your cooled onions into the little pit, cover your mousse with plastic wrap and allow to set in the fridge overnight so the flavors can soak together.
On serving day!
Remove mousse from the fridge 1 hour before serving so the mousse can come to room temp so it's easier to spread. Serve with crackers or crostini. Goes great with olives too!