"Pennyaline" > wrote in message
...
> On 11/17/2011 10:47 AM, Sqwertz wrote:
>> Chicken Liver Pate. A Sqwertz original. Cheap and Easy ($2 or less).
>>
>> Look for livers that are pale brown rather than rosy pink/red. Brine
>> 1 pound livers in 12oz apple juice, 1 TB kosher salt, and 1 TB
>> Worcestershire sauce for 3-4 hours. This help makes them creamy
>> smooth.
>>
>> Drain and simmer livers with 1 small onion chopped roughly, a large
>> clove of smashed garlic, and 1 tsp thyme until livers just barely lose
>> their pink inside and are firm (about 5 minutes).
>>
>> Drain liquid and transfer all solids to a food processor. Grind in
>> some pepper on top. Add 1 stick of room temperature butter(*) and
>> pulverize until smooth. Add salt to taste, spin a little more, and
>> chill for 4 hours. Good on Triscuits (Sun-Dried Tomato or Rosemary)
>> and Club crackers.
>>
>> (*)Jaque Pepin says to use 3 sticks of butter per 1 pound of livers.
>
> I have found that the only thing that makes chicken livers "creamy smooth"
> is not overcooking them. There is no benefit to simmering chicken livers
> with onion and garlic and thyme for five minutes, as that isn't enough
> time to soften and develop the flavors or the onion and garlic, and you
> lose all of the thyme to the water. It would be better to saute those
> before cooking the livers, and hold them to the side until you're ready to
> take it all to the food processor.
>
> Even a food processor can't make overcooked livers "creamy smooth" no
> matter how hard you try or how much fat you add, but chicken livers that
> are cooked through and still pink in the center are moist and smooth as
> silk without mechanical assistance. I also don't bother brining chicken
> livers for pate. I add the seasoning later.

Thank you for sharing your opinion. I find it very helpful.