Silesian-style Chicken Liver Pâté

Ingredients

While the original Bulgarian dish, Drob po selski, is typically made with chicken livers, mushrooms, and eggs, this Silesian adaptation focuses solely on the chicken liver component. The Silesian version also incorporates different spices and flavors to create a unique taste profile that is characteristic of the region. We alse have the original recipe for Drob po selski, so you can check it out.

• 500g (1.1 lb) chicken livers 500g (1.1 lb) chicken livers
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons heavy cream 2 tablespoons heavy cream
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 18g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken livers to the skillet and cook until they are browned on the outside but still slightly pink on the inside.
3. 3.
   Remove the skillet from heat and let the mixture cool slightly.
4. 4.
   Transfer the cooked chicken livers, onions, and garlic to a food processor. Add the dried marjoram, ground allspice, ground nutmeg, salt, and pepper. Process until smooth.
5. 5.
   Gradually add the heavy cream to the mixture and continue processing until well combined.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Transfer the pâté to a serving dish and refrigerate for at least 2 hours to allow the flavors to meld together.
8. 8.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chicken livers — Make sure to trim any connective tissue or membranes from the livers before cooking.
• Onion — Finely chop the onion to ensure it cooks evenly and blends well in the pâté.
• Garlic — Mince the garlic cloves finely to release their flavor into the pâté.
• Butter — Use unsalted butter to have better control over the saltiness of the dish.
• Heavy cream — Add the cream gradually to achieve the desired consistency of the pâté.

Tips & Tricks

• For a smoother texture, pass the pâté through a fine-mesh sieve after processing.
• Add a splash of brandy or cognac to the pâté for an extra layer of flavor.
• Serve the pâté with pickles or cornichons for a tangy contrast.
• Experiment with different herbs and spices to customize the flavor profile of the pâté.
• Store the pâté in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Silesian-style Chicken Liver Pâté on toasted baguette slices or crackers. Garnish with fresh parsley for a pop of color. Accompany with a side of pickles or cornichons for a delightful contrast of flavors.

Presentation advice

Arrange the pâté on a decorative serving platter, garnished with sprigs of fresh parsley. Serve alongside toasted baguette slices or crackers. For an elegant touch, drizzle a small amount of olive oil over the pâté before serving.