It’s the season of outdoor movie screenings and when I learned that Cinespia was showing Silence of the Lambs I quickly organized a group outing. That movie will be forever synonymous with liver, fava beans, and chianti. That movie will be forever synonymous with liver, fava beans, and chianti. Thus, it was only appropriate I make chicken-liver pâté for the pre-screening picnic.
There is no shortage of pâté recipes online and they’re all pretty similar: 1 pint chicken livers, lots of butter, lots of booze, and some cream. I decided to make The NY Times recipe because it used the least amount of butter by comparison (only one stick). I did alter the recipe slightly. I didn’t want to shell out for Port or Madeira, but one commenter said that a splash of balsamic vinegar worked just fine.
CHICKEN-LIVER PÂTÉ MODIFIED
8 tablespoons unsalted butter, cut into cubes
2 medium shallots, peeled and finely chopped
1 pint fresh chicken livers, approximately 1 pound, trimmed
1 tablespoon fresh thyme leaves, chopped
⅓ cup Madeira or port 2 tablespoons balsamic vinegar
3 tablespoons heavy cream, plus more as needed
Kosher salt to taste
Following the instructions for The NY Times recipe leaving out the Madeira/port. Add the balsamic vinegar just as the chicken livers are cooked outside, but when cut with kitchen shears, are still pick in the middle.