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Simple Butter Chicken Liver Pate

Canadian.Recipes's picture
  Butter 1⁄2 Cup (8 tbs)
  Chopped onions 1⁄2 Cup (8 tbs)
  Chopped peeled apple 1⁄2 Cup (8 tbs)
  Chicken livers 1 Pound, trimmed and halved
  Bay leaf 1
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dried marjoram/1 teaspoon chopped fresh 1⁄2 Teaspoon
  Dried thyme/1 teaspoon chopped fresh 1⁄2 Teaspoon
  Whipping cream 2 Tablespoon
  Butter 1⁄4 Cup (4 tbs), softened
  Brandy 2 Teaspoon

In skillet, melt 1/4 cup (50 mL) of the butter over medium heat; cook onions for 3 minutes. Add apple; cook until apple and onions are translucent. Transfer to blender.
Add remaining 1/4 cup (50 mL) butter to skillet; heat until foaming but not browned. Add livers, bay leaf, salt, pepper, thyme and marjoram; cook, stirring, for 6 to 8 minutes or until livers are browned but still slightly pink inside. Remove bay leaf. Add liver mixture to blender; process until smooth. Add cream; process to blend. (For very smooth paste, press mixture through fine sieve.) Let cool. Gradually blend in butter; blend in brandy, and salt and pepper to taste.
Pack into containers; press waxed paper or plastic wrap onto surface of pate. Refrigerate for at least 4 hours or up to 3 days. Makes about 3 cups (750 mL).

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Simple Butter Chicken Liver Pate Recipe