Chicken Liver Pate Recipe
Rate & Review
An easy, elegant appetizer.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
8 ounces butter
1 pound chicken livers, trimmed
1 small onion, finely chopped
1 clove garlic, minced
1/2 teaspoon dried thyme or marjoram
1/4 cup brandy, cognac or sherry
salt and pepper
:food processor, skillet
Cut 7 tablespoons butter into small pieces and refrigerate. Melt the remaining 1 tablespoon in a heavy skillet.
Add onion, cook 3 - 4 minutes, stirring occasionally. Salt and pepper livers and add to onions. Cook about 3 minutes each side, or until centers are just slightly pink. Don't overcook. Stir in garlic, herbs and brandy. Cook 3 minutes.
Let cool for several minutes, then put into food processor. With processor running, add butter a few pieces at a time. Process until smoothly pureed. Taste for seasoning.
Spoon into a bowl, cover and chill to firm up and develop flavor. Serve cold or at room temperature, on crackers, toast or crusty bread.
Salmon Pate Appetizer
chopped leftover Cook's® Bone
Fresh chopped parsley
ground black pepper
Tea Sandwiches with Crab and Chicken
More Similar Recipes
Chicken Liver Pate Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com