Best Chicken Liver Pate

Elaine Douglas

By
@BreadandSoupLady

This is good any time of the year but especially at holiday celebrations.
I plate it in small ramekins. I freeze any that I don't use within a couple of days so I can quickly defrost them as needed.


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Rating:

Comments:

Serves:

lots

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 lb
chicken livers
1/2 c
dry white wine
1/2 c
water
1 tsp
chicken stock base
1 tsp
parsley flakes or twice as much fresh chopped parsley
1 Tbsp
instant minced onion or twice as much fresh onion chopped fine
1/4 tsp
ginger
1 Tbsp
soy or tamari sauce
1/2 c
soft butter
1 tsp
bon appetite spice or whatever blend you like
1/4 tsp
dry mustard
1 dash(es)
nutmeg
1 Tbsp
brandy

Directions Step-By-Step

1
Combine first eight ingredients and bring to a boil. Reduce heat and simmer 20 minutes.
2
Cool livers in liquid; drain – reserving some liquid.
Put livers in food processor and blend. Add remaining ingredients. Process until well mixed and smooth. If too thick, add small amount of cooking liquid. Store covered in fridge at least 24 hours.

About this Recipe

Course/Dish: Meat Appetizers, Spreads
Main Ingredient: Chicken
Regional Style: French
Dietary Needs: Low Carb
Other Tag: Heirloom