Simple Butter Chicken Liver Pate
|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|
|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|
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).