Name: Chicken Liver Pate
Ingredients: 4 pound / 1.8 kg chicken livers strictly fresh; 8 ounce / 226 g unsalted butter; 2 ounce / 57 g onion, finely diced; 1 tsp / 5 g fine salt; 1 tsp / 2 g white pepper, finely ground; 3 ounce / 89 ml brandy; 8 ounce / 237 ml heavy cream; 8 ounce / 226 g siiced bacon optional, for lining mold

Chicken Liver Pate

Ingredients

4 pounds / 1.8 kg chicken livers strictly fresh
8 ounces / 226 g unsalted butter
2 ounces / 57 g onion, finely diced
1 tsp / 5 g fine salt
1 tsp / 2 g white pepper, finely ground
3 ounces / 89 ml brandy
8 ounces / 237 ml heavy cream
8 ounces / 226 g siiced bacon optional, for lining mold

Instructions

Yield: 5 pounds (2.25 kg). Using a large skillet, sweat the livers in 4 oz of the butter. After 3 minutes, add the onion, salt, and pepper. Cook until the livers are just off-pink. Set aside and hold warm. Line a 2 1/2quart mold with a single layer of the bacon slices. Chill the mold. Puree the liver and onion mixture in a food processor. Gently warm the remaining butter. Add to the livers with the brandy and cream. Mix again to assure uniformity Pour into the well-chilled mold. Place the mold in a water bath that reaches to 1 inch (2.5 cm) from the top of the mold. Bake 45-60 minutes at 325F (163C) until the pate sets. Shake the pan gently to observe the texture. A metal cake tester should come out clean. The time will vary depending on the thickness of the mold. Record the time for future reference. Remove from the oven and water bath. Cover and chill for a minimum of 12 hours. Unmold, plate, and garnish for presentation.