Best Bacon And Chicken Liver Pate
|Chicken livers||1 Pound|
|Carrots||2 Medium, shredded|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Ground nutmeg||1⁄8 Teaspoon|
In skillet cook bacon till crisp; drain, reserving 2 tablespoons drippings in skillet.
Crumble bacon; set aside.
Add livers, carrots, and onion to skillet.
Cook and stir 5 minutes or till livers are no longer pink and vegetables are tender.
Remove from heat; stir in butter, brandy, salt, pepper, nutmeg, and bacon.
Turn about half at a time into blender container; cover and blend till smooth.
Press into lightly oiled 2-cup mold; cover and chill.
Turn out onto serving plate.
Garnish with parsley, if desired.
Serve with crackers.