/en/tags/authentic-bar/Recent content in Authentic-Bar on Your Ultimate Guide to Wine Basics, Easy Bistro Recipes, and Wine PairingsHugo -- gohugo.ioenRengakanSat, 09 May 2026 02:40:00 +0900/en/bistro-recipe/silky-smooth-chicken-liver-p%C3%A2t%C3%A9-zero-grit-recipe/Sat, 09 May 2026 02:40:00 +0900/en/bistro-recipe/silky-smooth-chicken-liver-p%C3%A2t%C3%A9-zero-grit-recipe/<img src="/img/thumbnail/simple-chicken-liver-mousse-en.png" alt="Featured image of post Silky Smooth Chicken Liver Pâté: Zero-Grit Recipe" /><p>A rich, velvety chicken liver mousse is a classic spread for warm crostini. The key to a clean flavor is meticulous soaking and blending it while warm with butter.</p> <h2 id="ingredients">Ingredients </h2><ul> <li>Chicken livers: 250g</li> <li>Onion: 1/2 (sliced)</li> <li>Garlic: 1 clove (minced)</li> <li>Butter: 50g (divided)</li> <li>Heavy cream: 50ml</li> <li>Brandy or Cognac: 2 tbsp</li> <li>Salt: 1/2 tsp</li> <li>Thyme or Bay leaf: 1 sprig</li> </ul> <h2 id="instructions">Instructions </h2><ol> <li><strong>Clean Livers</strong>: Trim connective tissue and blood clots from livers. Soak in milk or ice water for 20 minutes, then pat completely dry.</li> <li><strong>Sauté</strong>: Melt 20g of butter in a pan. Sauté garlic and onions until translucent. Add livers and herbs; cook for 3-4 minutes until barely pink in the center.</li> <li><strong>Flambé/Deglaze</strong>: Add brandy and let it bubble for 1 minute.</li> <li><strong>Blend</strong>: Discard bay leaf. Put warm contents of the pan, remaining 30g butter, cream, and salt into a food processor. Blend until completely smooth.</li> <li><strong>Chill</strong>: Pour into a ramekin and chill. Best served with toast points and fruit compotes.</li> </ol>