You are here

Chicken Liver Pate With Green Peppercorns

admin's picture
  Sweet butter 6 Tablespoon
  Yellow onion 1⁄2 Cup (8 tbs), finely minced
  Garlic 2 Clove (10 gm), peeled and chopped
  Dried thyme 1 Teaspoon
  Celery tops 1⁄2 Cup (8 tbs)
  Black peppercorns 10
  Bay leaves 2
  Water 2 Cup (32 tbs)
  Chicken livers 1 Pound
  Cognac 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Water packed green peppercorns 5 Teaspoon, drained
  Heavy cream 1⁄4 Cup (4 tbs)

Melt the butter in a skillet.
Add the onion, garlic and thyme and cook, covered, over medium heat for about 25 minutes, or until onion is tender and lightly colored.
Meanwhile add celery tops, peppercorns and bay leaves to 6 cups water in a saucepan.
Bring to a boil, reduce heat, and simmer for 10 minutes.
Add chicken livers to water and simmer gently for about 10 minutes; livers should still be slightly pink inside.
Drain the livers, discard celery tops, bay leaves and peppercorns, and place livers, butter, onion and garlic in the bowl of a food processor fitted with a steel blade.
Add Cognac, salt, pepper, allspice and 4 teaspoons of the green peppercorns.
Process until smooth.
Pour in the cream and process again to blend.
Transfer to a bowl and stir in remaining teaspoon of green peppercorns.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1555 Calories from Fat 1042

% Daily Value*

Total Fat 118 g181.6%

Saturated Fat 67.4 g337.1%

Trans Fat 0.3 g

Cholesterol 1840.7 mg613.6%

Sodium 1814.9 mg75.6%

Total Carbohydrates 26 g8.7%

Dietary Fiber 6.9 g27.5%

Sugars 1.5 g

Protein 81 g162.3%

Vitamin A 1079.5% Vitamin C 151.6%

Calcium 30.8% Iron 296.5%

*Based on a 2000 Calorie diet

Chicken Liver Pate With Green Peppercorns Recipe