MANILA, Philippines — Talk about gourmet food and one of the first things that will come to mind is Chicken Liver Pâté.
It is often served with crusty bread slices or Crostini in fine dining restaurants. Cooked chicken liver is pureed, scooped into small ceramic condiment containers and sealed with a thin film of melted butter on top. Come service time, it is served on the table with bread to keep diners happily satiated while the first course is being prepared.
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In recent years, Chicken Liver Pâté has also become a favorite edible gift for special occasions.
The pureed gourmet delight is scooped into glass jars (make sure there are no air pockets inside to make the pâté last longer), the surface evened out, then melted butter is poured on top. When the butter solidifies, it seals the pâté and prevents contamination. Then the lid is snapped into place. Packed with a loaf of crusty French baguette, it becomes a much-coveted edible gift.
The French Baker’s Founder and President Johnlu Koa shows exactly how Chicken Liver Pâté is prepared.
Chicken Liver Pâté
Ingredients:
1/2 cup butter
1/4 cup shallots, chopped
500 grams chicken liver, cleaned
2 tbsps. brandy
1 pc. French Baker Baguette
Extra melted butter
Procedure:
1. Melt butter in a pan.
2. Sauté shallots until slightly caramelized.
3. Add chicken liver.
4. Flambé with brandy.
5. Toss just until chicken liver is cooked. Do not overcook.
6. Transfer chicken liver mixture into a food processor and process until smooth.
7. Brush ramekins lightly with melted butter.
8. Pour chicken liver pâté into prepared ramekins while still hot, then even out surface using a spatula.
9. Cover top with a thin coat of melted butter.
10. Chill for 3 to 4 hours.
11. Cut French Baker Baguette diagonally, about half an inch in thickness. Rub surface with garlic, brush with olive oil and toast lightly in bread toaster.
12. To serve, spread chicken liver pâté generously over Bruschetta.
13. Top with chutney.
RELATED: Gourmet Christmas giveaway recipe: Chicken Liver Pâté