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Classic Chicken Liver Pate

Canadian.Recipes's picture
Ingredients
  Chicken livers 1 Pound
  Onion 1
  Melted butter/Rendered chicken fat 3⁄4 Cup (12 tbs)
  Onion 4 Tablespoon, grated
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Mace 1⁄4 Teaspoon
  Dry mustard 1 1⁄2 Teaspoon
  Brandy 1 Tablespoon
  Tarragon 1⁄4 Teaspoon
Directions

GETTING READY
1) Thoroughly wash livers to remove any discolored areas.

MAKING
2) In a saucepan, pour in water to cover the livers along with the onion.
3) Place the saucepan over high heat and bring to a boil.
4) Reduce heat to low, cover the saucepan with lid and simmer for another 20 minutes.
5) Bring out the livers by discarding the liquid and onions.
6) In a food chopper, grind livers to a smooth paste, by blending for 3 times.
7) Add chicken fat, grated onion, salt, pepper, mace, mustard, brandy and tarragon to the blended livers. Mix well to a smooth consistency.
8) Take a mold or attractive dish and press this paste firmly inside it.
9) Place this inside the refrigerator to chill down for at least 3 hours.

FINALIZING
10) In a serving plate, turn out the mold to slice off in 1/4 to 1/2-inch thickness.

SERVING
11) Add crusty French bread along with pate and sprinkle with freshly ground pepper to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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