Chicken Pâté with Vegetables

⏳ Time

2 hours + 5 hours

🥕 Ingredients

🍽️ Servings

Description

The pâté can be canned. To do this, pour it into sterilized jars, top with a layer of fat (bacon or salted melted butter), and seal. The fat helps the pâtés to be stored for a long time without any artificial preservatives.

Ingredients

Chicken Liver - 17.6 oz
Celery stalk - 1 piece
Fennel - 1.1 oz
Garlic - 0.7 oz
Carrot - 4.2 oz
Onion - 6 oz
Vegetable Oil - 1 fl oz
Red Grape Juice - 7 fl oz
Thyme - 4 sprigs
Port Wine - 4 fl oz
Chicken Broth - 10 fl oz
Butter - 15.9 oz
Armagnac - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

First, you need to clean the liver of any membranes and blood clots.

Step 2

Remove the tough strings from the celery stalk (they are very fibrous and inedible), then chop it. Also, chop the fennel as desired.

Step 3

It is important to remove the green shoots and stems from the garlic cloves if they have already appeared. They will give the pâté an unpleasant bitterness.

Step 4

Chop the carrot and onion.

Step 5

Pour vegetable oil into the skillet; first add the garlic and let it sauté for 30 seconds to infuse the oil with its aroma, then add the celery and fennel, followed by the carrot, and then the onion. Begin to sauté, stirring constantly to prevent the vegetables from burning.

Step 6

After 8–10 minutes, add the wine to the vegetables. The wine will provide color, flavor, and aroma. Continue to simmer.

Step 7

At the same time, add the liver to a hot skillet and quickly sear it on one side until the surface changes color. Then, flip it over and cook for a few more minutes.

Step 8

After 5 minutes of adding the wine to the vegetables, add a few sprigs of thyme.

Step 9

Once all the liquid has evaporated from the pan with the liver, pour in 100 ml of good red port wine. Season with salt and pepper, and simmer for 5 minutes.

Step 10

Check the liver for doneness: the largest pieces should not have any blood inside, and the flesh should turn a pinkish-purple color. There's no need to cook the liver all the way through. Remove the pan from the heat, and the liver will finish cooking on its own.

Step 11

After 10 minutes, add chicken broth to the vegetables for flavor. Increase the heat to allow the liquid to evaporate more quickly. Check the doneness of the vegetables by testing the carrots – they should be soft, with no al dente texture.

Step 12

Add the liver to the food processor. If the mixture is too thick, you can pour in the juice left in the pan. Season with salt and pepper to taste, then add 30 ml each of port wine and Armagnac. Top with the vegetables and begin processing.