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Chicken Liver Pate Recipe

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This recipe for Chicken Liver Pate 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!


Category:
Category:

Ingredients:  
Ingredients:  
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
½ tsp salt
½ tsp pepper
¼ cup brandy
parsley
crostini

Directions:
Directions:
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:
10-15
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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