Chicken Liver Pate
Why This Recipe Works
While developing our best chicken liver pâté recipe, we found that it was imperative to buy the freshest livers possible and trim them well of fat and connective tissue. Old, untrimmed livers produced a spread that was overwhelmingly metallic tasting and fibrous. Secondly, while most chicken liver pâté recipes cook the livers very thoroughly (up to 20 minutes), we found they had the freshest, most inviting flavor when cooked just enough to retain a rosy interior, about six minutes. Most recipes effectively poach the livers in butter (what the French call a confit), but we found that this could lead to browning and toughening of the livers. Instead, we liked the results best when we mixed the butter and livers with a fair amount of vermouth and simmered the three together, which ensured the livers remained moist.