Chicken Liver Pate
Cuisine: French
Author: Kitchens
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Crackers, toasted baguette, savory biscuits, melba toast or thin pumpernickel bread go well with this delicious spread. Goes well with cornichons and caramelized red onion confit.
  • 7 Tablespoons softened butter, divided
  • 1 1/3 pounds chicken livers; (to make 1 generous pound - cleaned)
  • salt
  • black pepper, freshly ground
  • nutmeg, freshly grated
  • 2 Tablespoons Brandy
  1. Cut away any greenish stained liver, as even a scrap will make the pate bitter, and pull away from its connecting threads.
  2. Heat 1 tablespoon butter in a non-stick frying pan until just foaming. Add half the livers and saute quickly until golden brown on each side and still quite soft in the middle. Remove livers to plate. Add another tablespoon butter and saute remaining livers the same way until golden brown.
  3. Return first batch of livers to pan with second batch, increase heat and add brandy. Ignite brandy with a match, tilting pan to spread flames. They will die out quickly.
  4. Add a little salt, pepper and grated nutmeg.
  5. Transfer livers to food processor and incorporate remaining butter. Process until fully blended.
  6. Check seasoning.
  7. Portion into ramekins and refrigerate at least two hours or overnight, covered until ready to serve.
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