Saturday, June 18, 2011


I am a early morning person. I get up and putz around before most people even consider getting out of bed. It is a horrible character flaw. The boyfriend can't stand it. I will vacuum at 5am.

I like mornings, when no one else is awake yet and I can wander around my garden before the hustle and bustle of the day. I check for any infestations that might have come out overnight (some bugs are much more active at night) and throw slugs into the street to get run over. I check under leaves and sip my coffee. I let the chickens run around for a little while if it is my day off.

It is beautiful and idyllic.

Most mornings, I am harried and trying to get a million things done before I run off for the bus, in the process barely getting dressed. So I enjoy my weekend mornings immensely. I do not have anything than needs to be done most of the time so I have the time to things that need to be done at a leisurely pace.

This morning, after I put the laundry in the washer, I will be making pâté de foie de poulet (ain't I fancy?). Chicken liver mousse doesn't sound quite as appetizing as pâté de foie de poulet. No they are not from my birds. Don't get in a tizzy. 

It sounds like it might be involved, but it really isn't. It's yummy and nutritious and yummy.


1/2 lb - Chicken livers
1 - small onion
1-3 - cloves garlic(depending on taste)
2 Tbsp - Bacon fat or oil
1 - bay leaf
1/4 tsp - thyme leaves
Salt and pepper(to taste)
1 1/2 sticks - butter (3/4 cup for those who use chubs of butter)
a bottle of port or a sweetish red wine
a bottle of cognac


Wine glass
Measuring cups and spoons
Large saute pan
Goodly sized food processor, blender or pestle (depending on how much work you want to put into it)

Step One: Procure chicken livers. Most grocers will carry chicken livers. You will find them neatly plastic wrapped on a styrofoam bed or in plastic containers.

Step Two: Rinse the livers

Step Three: Chop the onion and garlic. Heat cast iron pan with bacon grease over medium heat.

Step Four: Saute onion, garlic, bay leaf and thyme until onion is soft and just beginning to caramelize. Add chicken livers and saute until livers are seared.

Step Five: Pour yourself a cup of wine.

Step Six: Pour yourself another cup of wine.

Step Seven: Remove chicken livers from pan and deglaze using 1/4 to 1/2 cup of the port or red wine. Make sure to scrap up all the yummy browned bits. This adds flavour. Allow the wine to reduce to about half or less and return the chicken liver to the pan to finish cooking. Fish out the bay leaf.

Step Eight: Grab the food processor and pour everything in and pulse chop while incorporating the butter in 1 or 2 Tbsp increments. Add a teaspoon of cognac and salt and pepper to taste and pulse to a consistency that you like, I prefer it slightly more coarse others like it more smooth.

Step Nine: Pour yourself a glass of cognac

Step Ten: Just a bit more cognac

Step Eleven: Spoon the pâté into ramekins or a terrine and refrigerate until firm. Serve with slices of toasted french bread.

Step Twelve: More cognac.

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