Thursday, August 03, 2006

Easy Chicken Liver Pate

Easy Chicken Liver Pate

Easy Chicken Liver Pate


  • 3/4 cup chopped onion
  • 1 large clove garlic, minced
  • 2 tablespoons butter or margarine
  • 1 pound chicken livers, drained
  • 2 tablespoons cognac or brandy
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • Dash ground ginger
  • French bread


Cook onion and garlic in butter or margarine in a large skillet until tender. Add chicken livers. Continue cooking over medium heat about 5 to 7 minutes or until livers are no longer pink inside, stirring occasionally. Carefully add the cognac; reduce heat. Simmer, uncovered, 2 minutes. Cool slightly. Transfer mixture to a blender container or food processor bowl.

Add salt, pepper, cloves, nutmeg, and ginger. Cover and blend or process mixture until smooth. Pack pate into a crock or bowl. Cover surface with plastic wrap and chill at least 6 hours.

To serve, allow pate to stand at room temperature for 20 minutes. Serve with French bread. Makes 16 servings.

Make-Ahead Tip: Prepare pate, cover, and chill in the refrigerator up to 1 day.

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