Food > Recipe Directory > Courses/Meal Type > Appetizers > Potted Chicken Liver Pâté with Juniper Berries
Potted Chicken Liver Pâté with Juniper Berries Recipe
Potted Chicken Liver Pâté with Juniper Berries
Juniper berries ripen throughout Quebec in late September and October, and were often used as a flavouring in local cuisine. Paired with the bay leaves, they lend a bit of a wild forest flavour to this pâté. Serve with toasted baguette (French stick) slices, rye crisps or other flatbreads. Note: We don't advise picking your own juniper berries because some varieties are mildly toxic.
Ingredients
- 2 tbsp (30 mL) cider vinegar
- 2-3/4 tsp (14 mL) salt
- 1 lb (500 g) chicken livers
- 1/4 cup (60 mL) unsalted butter
- 1/3 cup (75 mL) minced shallots
- 5 juniper berries, crushed and minced
- 3 bay leaves
- 1/4 tsp (1 mL) pepper
- Pinch cloves
- 2 tbsp (30 mL) brandy or Calvados
- 2 tbsp (30 mL) melted butter (approx)
Preparation
Bring 8 cups (2 L) water to boil; stir in vinegar and 2 tsp (10 mL) of the salt. Add livers; reduce heat to low and simmer until livers are no longer red at centre when cut at thickest part, 8 to 10 minutes. Drain. Transfer to bowl; let cool. Trim livers of any connective tissue. Mash with fork, in batches if necessary.
Meanwhile, melt unsalted butter in saucepan over low heat; add shallots, juniper berries, bay leaves, pepper, cloves and remaining salt. Cook until shallots are soft and spices are infused in butter, about 10 minutes. Remove bay leaves; set aside.
Add butter mixture and brandy to livers; mix well. Pack in 2-cup (500 mL) pot, smoothing top. Decorate with bay leaves. Pour enough melted butter over liver mixture to seal. Cover and refrigerate for at least 3 days or up to 1 week.
Meanwhile, melt unsalted butter in saucepan over low heat; add shallots, juniper berries, bay leaves, pepper, cloves and remaining salt. Cook until shallots are soft and spices are infused in butter, about 10 minutes. Remove bay leaves; set aside.
Add butter mixture and brandy to livers; mix well. Pack in 2-cup (500 mL) pot, smoothing top. Decorate with bay leaves. Pour enough melted butter over liver mixture to seal. Cover and refrigerate for at least 3 days or up to 1 week.
- Serving(s)
- 8 to 12
| Per each of 12 servings: about | |
|---|---|
| Calories | 100 |
| Protein | 7 g |
| Fat (total) | 7 g |
| Carbohydrate | 2 g |
| Cholesterol | 193 mg |
| Sodium | 235 mg |
| Calcium | 1 % RDI |
| Iron | 18 % RDI |
| Vitamin A | 143 % RDI |
| Vitamin C | 7 % RDI |
| Folate | 99 % RDI |
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Source
Homemakers Magazine: October 2004
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