Appetizers
Chicken Liver Pate'
Makes 4½ cups
Chicken Liver Pate'
Makes 4½ cups
An extraordinarily good party dish that is easy to make and keeps well.
Serve it on toasted French bread or apple slices
Nutritional information per serving:Calories 280 (84% from fat)
carb. 2g
pro. 9g
fat 26g
sat. fat 16g
chol. 287mg
sod. 192mg
calc. 14mg
fiber 0g
carb. 2g
pro. 9g
fat 26g
sat. fat 16g
chol. 287mg
sod. 192mg
calc. 14mg
fiber 0g
Ingredients
- 2 large garlic cloves, unpeeled
- 6 tablespoons butter, for sautéing
- 2 pounds chicken livers, trimmed
- 1 pound unsalted butter
- 2 teaspoons kosher salt
- 1⁄4 teaspoon freshly ground
- black pepper
- ½ teaspoon ground allspice
- 2 tablespoons cognac
Preparation
- Put garlic in a small saucepan, cover with water and simmer 10 minutes. Reserve.
- Heat butter in skillet until it bubbles. Sauté chicken livers over medium-high heat until brown on the outside, but still pink within.
- Insert metal blade. Squeeze softened interior of garlic into work bowl. Add livers and remaining ingredients. Process until creamy and smooth,about 1 minute. Scrape down bowl as necessary.
- Transfer pâté to a crock or serving dish, cover and refrigerate at least 4 hours. Let stand at room temperature for 30 minutes before serving.
- Well covered, pâté can be refrigerated for up to 5 days.
