chicken liver pate
(1 rating)
This recipe is very mild and tastes great on little toasts or crackers. Make it the day before to give it plenty of time to set up and for the flavours to mingle. If you like, you can cover the pate with a thin layer of melted margarine and then put the plastic wrap on it. It keeps up to one week in the fridge and in the freezer for two months!
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(1 rating)
yield
14 serving(s)
prep time
25 Min
cook time
10 Min
Ingredients For chicken liver pate
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1 lbchicken livers, well cleaned
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1 smsweet onion, sliced thin
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2 smcloves garlic, smashed and peeled
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2bay leaves
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1/2 tspthyme leaves
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kosher salt
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1 cfiltered water
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2 stickvegan margarine, room temperature
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1 Tbspmarsala wine
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fresh cracked pepper
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little toasts or crackers for serving
How To Make chicken liver pate
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1In a medium saucepan combine the livers, onion, garlic, bay leaves, thyme and 1/2 tsp. salt.
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2Add the water and bring to a simmer. Cover and reduce heat and cook on low stirring occasionally. About 5 minutes.
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3Discard the bay leaves and using a slotted spoon remove the liver mixture to a food processor.
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4Process to a course puree, then add the butter a little at a time until totally incorporated. Add the Marsala Wine and season with salt and pepper. Taste! The mixture should be very smooth!!
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5Put the pate into little dishes and press a piece of plastic wrap onto the surface. Put in the fridge to firm up.
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6Serve chilled on toast points or crackers.
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7Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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