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Chicken Liver Pate

Country.Chef's picture
  Butter/Margarine 2 Tablespoon
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Chicken livers 1 Pound, trimmed
  Brandy 2 Tablespoon
  Heavy cream/Whipping cream 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Assorted crackers/Toast / thinly sliced apples 1 Cup (16 tbs)

1. In 10-inch skillet, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender and golden, about 10 minutes. Stir in garlic and livers; cook until livers are lightly browned but still pink inside, about 5 minutes. Stir in brandy; cook 5 minutes longer.
2. In blender or in food processor with knife blade attached, puree chicken-liver mixture, cream, salt, thyme, and pepper until smooth, stopping blender occasionally and scraping down sides with rubber spatula.
3. Spoon mixture into small bowl; cover and refrigerate at least 3 hours or up to overnight. Let stand 30 minutes at room temperature before serving. Serve with crackers, toast, or apples.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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