Easy Chicken Liver Pate
I use a cooking fork and poke away, puncturing each liver at least 5 or 6 times.
Recipe Summary Easy Chicken Liver Pate
Yum! Keeps up to 2 months frozen.
Ingredients | Fried Chicken Liver Recipes1 cup butter, divided1 onion, quartered1 tart apple - peeled, cored, and quartered1 pound chicken livers, rinsed and trimmed¼ cup brandy2 tablespoons heavy whipping cream1 teaspoon lemon juice1 ½ teaspoons salt¼ teaspoon ground black pepper1 tablespoon butter, meltedDirectionsSet aside 1/2 cup butter to soften slightly.Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.Info | Fried Chicken Liver Recipesprep:
20 mins
cook:
15 mins
additional:
3 hrs 30 mins
total:
4 hrs 5 mins
Servings:
16
Yield:
2 cups
TAG : Easy Chicken Liver PateAppetizers and Snacks, Dips and Spreads Recipes, Pate Recipes,
