Chicken Liver Pate

Name: Chicken Liver Pate
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 c.
Ingredients: 2 tbsp. butter or margarine; 1 small onion; 1 clove garlic; 1 lb. chicken livers; 2 tbsp. brandy; 1/2 c. heavy or whipping cream; 1/2 tsp. salt; 1/4 tsp. dried thyme; 1/4 tsp. ground black pepper; Assorted crackers (optional); Toast (optional); Thinly sliced apples (optional)

Published: Aug 20, 2008

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Yields:

1 c.

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Cal/Serv:

This exquisite silky-smooth pâté is seasoned the traditional way—with thyme and brandy. For the best flavor, refrigerate at least three hours before serving.

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Ingredients

2 Tbsp. butter or margarine
1 small onion
1 clove garlic
1 lb. chicken livers
2 Tbsp. brandy
1/2 cup heavy or whipping cream
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. ground black pepper
Assorted crackers (optional)
Toast (optional)
Thinly sliced apples (optional)

Directions

1. Step 1In 10-inch skillet, melt butter over medium-high heat. Add onion and cook, stirring frequently, until tender and golden, about 10 minutes. Stir in garlic and chicken livers and cook until livers are lightly browned but still pink inside, about 5 minutes. Stir in brandy; cook 5 minutes.
2. Step 2In blender or in food processor with knife blade attached, puree chicken-liver mixture, cream, salt, thyme, and pepper until smooth, stopping blender occasionally and scraping down side with rubber spatula.
3. Step 3Spoon mixture into small bowl; cover and refrigerate at least 3 hours or up to overnight. Let stand 30 minutes at room temperature before serving. Serve with crackers, toast, or apples. Makes about 11⁄2 cups.
  
  Nutritional information is based on one tablespoon.