"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Liver Pate Recipe

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This recipe for Chicken Liver Pate, by , is from Nichols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Neleen Nichols


1 lb fresh chicken livers, cleaned
1 cup milk
1 stick butter, cut into pieces
1 cup chopped yellow onion
2 tsp minced garlic
2 Tbsp capers, smashed
2 bay leaves
1 tsp chopped fresh thyme
tsp salt
tsp pepper
cup brandy

in a large skillet melt 4 Tbsp butter over a medium high heat
Add the onions, cook until soft, about 3 minutes
Add the garlic, and cook about 20-30 seconds
Add the chicken livers, 1 Tbsp of the capers, bay leaves, thyme, salt and pepper
Cook these together until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes
Add the milk and brandy and cook until most of the liquid is evaporated and the livers are cooked through, but still tender
Remove from heat and let cool slightly, discard the bay leaves
In a food processor, puree the liver mixture
Add remaining butter in pieces and pulse to blend
Fold in the remaining capers and adjust seasoning to taste (may need salt)
Pack the pate into ramekins or small molds, cover with plastic wrap and refrigerate until firm, at least 6 hours
Serve with crostini or crackers with cornishons on the side

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1/2 day
Personal Notes:
Personal Notes:
I love liver pate and this is an excellent recipe. Very flavorful, great texture.




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