In honor of the fabulous Robert Mondavi, who passed away this past week at his home in Northern California, I am again featuring a classic from Bottles & Bins.
Chicken Liver Pate***Mrs. J. A. Canet, Mill Valley, California
1lb. chicken livers
1 small whole onion & 1 stalk of celery
1 small bay leaf and 1/8 tsp thyme
1/8 tsp rosemary and 2 sprigs of parsley
1/4 cup soft butter
3/4 cup of (Charles Krug) Chablis
1 cup chicken broth
1 tbs green onion, chopped fine
3/4 tsp salt & 1/2 dry mustard
Combine livers with whole onion, celery, bay leaf, herbs, parsley, 1/2 cup of wine and broth. Bring to a boil, the simmer until livers are tender, about 20 minutes. Drain: chop coarsely, then put through fine blade of food chopper (processor). Blend with butter, chopped green onion, salt, mustard and remaining wine until mixture is smooth. Add a little more sine or drained liquid from cooking livers if you like a softer pate' Store in a covered jar for several hours or overnight (to blend flavors) before using. Makes 1 pint.
NOTES: Best served with water crackers, baked pita chips, or bake sourdough rounds. And wine, of course!
Liver is a highly absorbant organ meat, so when you simmer them with all those whole ingredients, they will absorb the mingling flavors. Also, in this case I would seek out organic livers.
I know some of your will be completely grossed out by this, but if you ever get a chance to taste a duck/goose/chicken pate, I think you will be converted. It really is some good stuff!
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