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A nice splash of brandy adds depth of flavor to this creamy pâté, which is just right served on crostini, toast points (see Know-how, page 19), or Cornbread Toasts (page 18) topped with Sweet Pickle Relish (page 299). For the best results, start with fresh livers from the butcher or farmer’s market that haven’t been frozen. Note that the chicken livers must soak in buttermilk for several hours prior to cooking.
Recipes
Just when I think we have perfected a dish, I come across a version that someone has done better, and that’s what happened here. I always thought we did a great job with the chicken liver pâté we served at the Pizzeria, and it is one of the most raved-about items we serve. The combination of pancetta, lemon, and capers is delicious, and we hand-chop it, which gives it great texture, so I was totally happy with these crostini until I went to the Spotted Pig in New York City and had theirs. April Bloomfield, the chef, served her chicken livers on bread that was doused with—not drizzled and not brushed, but drowned in—olive oil, which made the chicken liver taste that much better. When I came back from that trip, we started doing the same thing, drowning the toast for our chicken liver pâté in the best finishing-quality olive oil we have. After I copied April’s bread, I think our version of chicken liver crostini went back to number one—or at least we’re tied for first place.
Recipes
Though this pâté can be eaten the day it's made, we find it even more flavorful when made one or two days ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.
Quick
Recipes
A good recipe for chicken liver pâté is critical. This is not your grandmother’s chopped liver; my version is supremely silky and light, with a hint of brandy. The chicken liver as well as the crostini toasts can easily be made a day ahead: refrigerate the liver, pressing plastic wrap directly on the surface, and store the crostini in an airtight container.
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Can be prepared in 45 minutes or less but requires additional unattended time.
Easy
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By the seventies, Julia Child, through her books and television shows, had made French food accessible, and the Cuisinart, introduced in 1973, made many of the cuisine’s more complicated techniques quick and simple. As a result, pâté became increasingly popular, and remains so today.
Easy
Recipes
This casserole can be prepared in advance and refrigerated or frozen. Thaw the frozen casserole in the refrigerator overnight before baking.
Recipes
This casserole can be prepared in advance and refrigerated or frozen. Thaw the frozen casserole in the refrigerator overnight before baking.
Recipes
In spite of my desire to never eat breaded chicken cutlets again, this was the first meal I ever made for Andy (at twenty-two, my meal repertoire was about as varied as my dad's) and in the years since, the chicken has proven to be a real lifesaver in the slap-it-together weeknight meal department. Plus, if you have this in your repertoire, you can make "chicken pizza," chicken Milanese (just top with an arugula and tomato salad that has been tossed with oil and vinegar), and real chicken fingers.
Articles
(220)
Cooking
This holiday side is worth doubling.
Matt Horn
Lifestyle
A certain featherless bird gets its big break in nude modeling (NSFW if your boss already thinks you're a perv)
Sam Dean
Culture
Pâté sounds intimidating—there's something about those accents. But it's really not hard to make!
Talia Lavin
Cooking
This week on the podcast, Chris and MacKenzie help a caller conquer her fear of cooking poultry.
Bon Appétit Staff & Contributors
Cooking
Bonus: You can run errands while it cooks.
Adam Rapoport
techniques
Ian Knauer writes about life on his farm. This week, tragedy at the Knauer farmstead. Upside? Delicious chicken liver sandwiches for lunch.
Ian Knauer
Videos
(293)
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Join Melissa Miranda as she makes Chicken Afritada. This tomato-based Filipino stew marries hearty vegetables, peas, and olives with tender chicken thighs. To amplify the flavors and keep the chicken skin crispy, Melissa roasts the chicken separately from the veg, reuniting them just before plating.
INGREDIENTS
For the chicken:
1 carrot, finely chopped
1 celery stalk, finely chopped
½ large yellow onion, finely chopped
1 red bell pepper, finely chopped
5 garlic cloves, roughly chopped
2 Tbsp. olive oil
4-6 skin-on, bone-in chicken thighs (about 2 lb.)
1 cup chicken stock
1 14.5-oz. can diced tomatoes
3 bay leaves
1 Tbsp. soy sauce
1 Tbsp. fish sauce
Johnny’s seasoning salt
For the roasted vegetables:
4 small carrots, roll cut
8 oz. heirloom potatoes, quartered
2 medium red bell pepper, seeded, cut into bite size pieces
½ cup olive oil
Johnny’s seasoning salt
To finish:
½ cup frozen green peas
¼ cup Castelvetrano olives, pitted
¼ cup Kalamata olives, pitted
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VIDEO BREAKDOWN
0:57 Prep soffritto
2:47 Brown chicken
3:24 Cook soffritto
3:39 Make sauce
4:44 Roast chicken at 425° until done, about 45 minutes
4:56 Prep veg for stew
5:50 Roast veg at 425°, about 10 minutes for peppers, 20 minutes for potatoes and carrots
7:48 Remove chicken
8:15 Add peas, olives
8:35 Add roasted veg, chicken to stew
8:59 Plating
9:43 Tasting
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Brought to you by Kerrygold. A classic dish that your mom probably made for you during childhood gets a makeover—but holds onto that perfect balance of savory ground meat, topped with mashed potatoes made with Kerrygold Butter.
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Today on Bon Appétit, learn how to make Southern-style roast turkey with Executive Chef Marcus Woods of Sylvia’s Restaurant, NYC’s legendary soul food institution. Marcus shares his grandmother Sylvia’s timeless approach to holiday cooking–from dry brining the turkey for deep flavor to preparing a rich Southern gravy using homemade turkey stock and fried chicken oil.
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In this episode, the Bon Appétit kids try 100 years of chicken from the 1920s to 2010s. Try to contain yourself as the children eat and react to chicken a la King, fried chicken and waffles, chicken and dumplings, chicken tv dinner, chicken mold, chicken Marbella, chicken consomme, Burger King chicken fries, and the KFC Double Down chicken sandwich.
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“A lot of our drinks start off as a food item... There are two to three days of preparation behind that.” Today, Bon Appétit spends a day on the line with mixologist Faye Chen, co-founder of Double Chicken Please in NYC. Named one of the world’s best bars, Double Chicken Please specializes in food-flavored cocktails that start in the kitchen.
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Today, Bon Appétit meets chefs Lucas Sin and Eric Sze just outside Taipei to taste some of Taiwan’s best clay-oven-roasted chicken. Using a time-honored vertical spit roasting technique and only a simple salt seasoning, these chickens are slowly cooked to achieve that perfect golden crisp. The result? Juicy, flavorful chicken with irresistibly crispy skin, served whole and ready to be devoured with your hands.