Chicken Liver Pate
This is a versatile dish and can be enhanced with a variery of optional ingredients, including: 1 Tbs Cognac or Brandy, which should be added as teh livers are cooked. 2-3 TBS of cream, added at the blending stage. Pate can either be served piled in a bowl or place into a mold, such as a terrine, then unmolded and sliced for serving. Goes with with cornichon pickles.
Total Steps
5
Ingredients
11
Tools Needed
4
Ingredients
- to taste Salt
- to taste Pepper
- 2 tablespoons Chicken fat
- 2 tablespoons Butter
- 1 Small onion, chopped
- 1 Hard boiled egg
- 1 pound Chicken livers
- 1 tablespoon Cognac(optional)
- 1 tablespoon Brandy(optional)
- 2-3 tablespoons Cream(optional)
- Chopped parsley
Instructions
Step 1
Fry chicken livers with onions in the chicken fat or butter. If using Cognac or Brandy, add 1 tablespoon at this stage as the livers are cooked.
Step 2
Mince the hard-boiled egg. Combine it with the fried chicken livers and onions and chop everything very fine. This can be done using a potato masher, pushing through a fine sieve, or in a blender.
Step 3
Add any remaining butter (from the 2 tablespoons if not all used for frying), salt, and pepper to taste. If using cream, add 2-3 tablespoons at this stage.
Step 4
Blend the mixture into a smooth paste and chill.
Step 5
Garnish with chopped parsley and serve on crackers or crusty bread.