Part-TAY on Pate!

Sherry Peyton

By
@SherryPeyton

Okay, so it's only chicken livers made into a pate, but it sure beats the price of the duck and goose variety, it's easy to make, and tastes wonderful on crackers. So take a look. If you like this recipe, see others at my website: mybestcookbook.wordpress.com


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Comments:

Serves:

10

Prep:

20 Min

Cook:

20 Min

Ingredients

1 lb
chicken livers
2
bay leaves
1/4 tsp
dried thyme
1 c
chicken broth
1/2 medium
onion, sliced
2 Tbsp
butter
2 Tbsp
good dry red or white wine
1/2 tsp
pepper
1 stick
butter, cold and diced

Directions Step-By-Step

1
Place all ingredients through chicken broth in a saucepan and simmer until chicken is done. About 10-15 minutes. Strain, and place contents in a food processor.
2
Saute the onions in butter until carmelized (15-20 minutes). Add them to the food processor. Add the wine, and process until smooth. Add butter, cold in pieces until smooth.
3
Mixture will be a bit soupy, but once cooled in the fridge, it will harden up nicely into a good paste easy to dip or spread. (I see no reason why half of this can't be placed in a heavy container and frozen for later use)

About this Recipe