Chicken Liver Pate'
My most vivid memory is a 4th of July party I hosted where I put the Pate' on a bit too low a table, only to find it suddenly gone.
"Winston" my beagle seemed happy though, with tail wagging and his snout covered in pate'.
I hope you enjoy it as much as he did!
1/2 lbbutter (only butter will do)
1 lbchicken livers
1 bunchgreen onions
1/2 tspdried rosemary (crumbled)
1 tspdill weed
1 tspdry mustard
2/3 cchardonnay (or a dry white wine of your choice)
How to Make Chicken Liver Pate'
- Preperation: Trim the chicken livers of fat, thinly slice the mushrooms, use half of the green tops and all of the white root sections of the green onions and slice them thinly. Thinly slice the garlic or you may use the equivalent from a jar.
- Stovetop Cooking: Melt 1/4 lb of the butter in a large skillet over low heat. Add the mushrooms, onions and garlic. Saute' for 5 minutes, stirring constantly. Push the vegitables to the side of the pan and add the chicken livers to the center of the skillet. When the edges of the livers turn white, turn them over. Add the salt, rosemary, dill and mustard. Stir thoroughly. Add the chardonnay and stir until the liquid is reduced by half. The chicken livers should be cooked all the way through.
- In a blender: Alternate a small amount of the cooked food with chunks of the remaining 1/4 lb of butter. Blend until smooth.
- Refrigeration: Place the pate' in the refrigerator for 24 hours to let the flavors come together.
Serve on slices of french bread. This goes wonderfully with ice cold champagne.
Note: This will keep for up to 10 days in the refrigerator and will freeze nicely for as long as 3 months.