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Chicken Liver Pate

southern.chef's picture
Chicken Liver Pate is a wonderful in taste. Chicken Liver Pate gets its taste from livers mixed in cream flavored with brandy. Chicken Liver Pate is inspired by restaurants across the world.
  Finely minced green onions 1⁄4 Cup (4 tbs)
  Chicken livers 2 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Brandy 3⁄4 Cup (12 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Salt 3⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground thyme 1 Pinch
  Butter/Margarine 1 Cup (16 tbs), melted
  Green onion stems 2
  Carrot curls 2
  Fresh parsley sprigs 2

Saute minced green onions and livers in 1/4 cup butter until livers are done; spoon liver mixture into container of an electric blender or food processor.
Place brandy in a small saucepan; simmer over medium low heat until reduced to 6 tablespoons.
Add brandy, whipping cream, and seasonings to liver mixture; blend 1 minute or until smooth.
Add 1 cup butter to mixture; blend well.
Spoon pate into a lightly oiled 5 cup mold; chill at least 3 hours.
Unmold, and wrap green onion stems around pate as ribbon, and place carrot curls on pate as bow.
Garnish with parsley.

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Chicken Liver Pate Recipe