AuthorAilNoir-GarlicNoirCategoryDifficultyBeginner
Prep Time10 minsCook Time15 minsTotal Time25 mins
 227g ( ½ lb ) chicken livers
 70g ( 2 ½oz ) about ½ yellow onion, roughly chopped
 small garlic clove roughly chopped
 (1 tbsp) Black Garlic Purée or 30ml (2 tbsps) chopped Black Garlic cloves)
 2.5ml (½ tsp) dried thyme
 1 bay leaf
 170g (6oz) unsalted butter, room temperature and divided
 10ml (2 tsps ) Brandy or Cognac
 5ml (1tsp) kosher salt
 5ml (1tsp) maple syrup
 60ml (¼ cup) water
 black pepper to taste
1

In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 2.5ml (½ tsp) of salt. Add the water and bring to a simmer. Cover, reduce heat to low and cook, stirring occasionally until the livers are barely pink inside, about 6 minutes. Remove from the heat and let stand, covered, for 5 minutes.

2

Discard the bay leaf. Transfer the content of the pan into a blender. With the blender running, slowly add the butter until incorporated, add the Black Garlic Purée, the maple syrup, the Cognac or Brandy, the remaining 2.5ml (½ tsp) of salt and pepper to taste. Process until completely smooth.
Scrape the pâté into 4 small ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate for a couple of hours until firm. Serve chilled.

Yields 500ml or 2 cups
This is a silky smooth Pâté and inexpensive. Black Garlic chunks are incorporated at the end before transferring into the ramekins, for a dramatic look and balsamiky hits. Can easily be frozen

 

Ingredients

 227g ( ½ lb ) chicken livers
 70g ( 2 ½oz ) about ½ yellow onion, roughly chopped
 small garlic clove roughly chopped
 (1 tbsp) Black Garlic Purée or 30ml (2 tbsps) chopped Black Garlic cloves)
 2.5ml (½ tsp) dried thyme
 1 bay leaf
 170g (6oz) unsalted butter, room temperature and divided
 10ml (2 tsps ) Brandy or Cognac
 5ml (1tsp) kosher salt
 5ml (1tsp) maple syrup
 60ml (¼ cup) water
 black pepper to taste

Directions

1

In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 2.5ml (½ tsp) of salt. Add the water and bring to a simmer. Cover, reduce heat to low and cook, stirring occasionally until the livers are barely pink inside, about 6 minutes. Remove from the heat and let stand, covered, for 5 minutes.

2

Discard the bay leaf. Transfer the content of the pan into a blender. With the blender running, slowly add the butter until incorporated, add the Black Garlic Purée, the maple syrup, the Cognac or Brandy, the remaining 2.5ml (½ tsp) of salt and pepper to taste. Process until completely smooth.
Scrape the pâté into 4 small ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate for a couple of hours until firm. Serve chilled.

Yields 500ml or 2 cups
This is a silky smooth Pâté and inexpensive. Black Garlic chunks are incorporated at the end before transferring into the ramekins, for a dramatic look and balsamiky hits. Can easily be frozen
Black Garlic chicken liver mousse