Chicken Liver Pate

"I don't usually like liver, but this is an excellent pate. You can sub turkey liver for some of the chicken livers if you like. Source: Epicurious"
 
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Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Thinly slice onion.
  • In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through.
  • Drain liver mixture in a sieve and in a food processor or food mill purée with butter, Cognac, and salt until smooth.
  • To facilitate cooling, transfer pâté to a plate and spread.
  • Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
  • In a small bowl whisk cream until it holds stiff peaks and fold in pâté.
  • Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
  • Serve pâté with crackers or toasts.

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RECIPE SUBMITTED BY

I'm a 32-year-old Web writer/editor with a passion for cooking good food. Currently I am (still)trying to find an uninterrupted weekend afternoon so that I can bake a loaf of bread from scratch! I am also a singer with a local (Washington DC-area) a cappella group... you can check us out at the web site above!
 
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