This is my new absolutely favorite recipe for liver pate. The texture is smooth and light thanks to the cream and butter, and the flavors are amazing. The sweet shallots, the umami chicken liver, and the bright herbs are delightful together. Try it and see!
I was inspired by the NY Times Cooking chicken liver mousse recipe, but I made some substantial modifications.
2 tbsp butter for sautéing
12 oz chicken liver, cut into approx. 1/2 inch long pieces
2 shallots, finely diced
1 tsp fresh marjoram leaves, chopped
1 tsp fresh thyme leaves, chopped
1/2 cup heavy cream
5 tbsp butter, cut into 5 pieces
Heat 2 tbsp butter on a pan on medium heat. When hot, add liver, shallots, and herbs. Sauté, stirring frequently, for about 3 or 4 minutes, until liver is cooked on the outside but still pink inside. Add salt and pepper to taste. Turn off heat.
Add contents of pan to food processor. Add cream. Turn on food processor and process until smooth. While food processor is running, add butter one piece at a time, waiting until each piece is incorporated before adding more. Process until smooth.
Pour into bowl or jar, cover, and place in fridge for a few hours.
Once mousse is cold, serve and enjoy! This is delicious on crackers and as a dip for raw veggies.