part-tay on pate!

Name: Part-TAY on Pate!
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: 1 pound(s) chicken livers; 2 - bay leaves; 1/4 teaspoon(s) dried thyme; 1 cup(s) chicken broth; 1/2 medium onion, sliced; 2 tablespoon(s) butter; 2 tablespoon(s) good dry red or white wine; 1/2 teaspoon(s) pepper; 1 stick(s) butter, cold and diced

(2 RATINGS)

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Sherry Peyton

Las Cruces, NM

Updated on Jan 6, 2012

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: http://mybestcookbook.wordpress.com

Rate

prep time 20 Min

cook time 20 Min

method ---

yield 10 serving(s)

Ingredients

1 pound chicken livers
2 - bay leaves
1/4 teaspoon dried thyme
1 cup chicken broth
1/2 medium onion, sliced
2 tablespoons butter
2 tablespoons good dry red or white wine
1/2 teaspoon pepper
1 stick butter, cold and diced

How To Make part-tay on pate!

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.

Step 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.
Step 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)
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