Name: Chicken Liver Pâté with Garlic
Yield: Serves Six to Eight
Cuisine: French
Ingredients: 150–175 g/4–6 oz/½–¾ cup duck or goose fat; 3 large garlic cloves, finely chopped; 1½ onions, chopped; 45 ml/3 tbsp port or cognac; 400 g/14 oz chicken livers, washed; 5 ml/1 tsp finely chopped fresh thyme or a pinch of dried thyme; salt and ground black pepper; pinch of ground allspice or cloves; toast and small pickled gherkins, to serve; 3 or 4 bay leaves or fresh thyme sprigs, to garnish

Preparation info

Serves
Six to Eight

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

The methods developed by the Jews of Alsace of fattening geese and ducks are said to have come originally from Ancient Egypt, via Ancient Rome, Spain, and the Expulsion. The Alsatian Jews puréed the livers into a savoury spread, a forerunner of the French pâtés. To cook livers in a kosher way, wash and sprinkle with salt before grilling (broiling).