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Chicken Liver Pate

Ingredients
  Chicken livers 1 Pound
  Water 6 Cup (96 tbs)
  Celery stalks 3 , halved
  Salt 1⁄2 Teaspoon
  Peppercorns 6
  Butter 1 Cup (16 tbs), cut into pieces
  Onion 1⁄3 Cup (5.33 tbs), chopped
  Brandy 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Dry mustard 2 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Ground red pepper 1 Dash
  Currants 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a medium saucepan, combine chicken livers, water, celery, 1/2 teaspoon salt, and peppercorns; bring to a boil.
2. Lower heat, cover, and simmer 5 minutes or until livers are tender.
3. Drain off the water from livers; discard celery and peppercorns.
4. Put the livers in bowl of food processor or electric blender.
5. Put in butter, onion, garlic, brandy, mustard, nutmeg, cloves and red pepper. Process until smooth.
6. Stir in currants.
7. Transfer the pate mixture into an oiled 3-cup mold; cover and chill several hours or overnight.

SERVING
8. On a platter, invert the pate and serve with assorted crackers.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Chilling
Occasion: 
Christmas
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
12

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