chicken liver pate
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!
prep time
25 Min
cook time
10 Min
method
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yield
14 serving(s)
Ingredients
- 1 pound chicken livers, well cleaned
- 1 small sweet onion, sliced thin
- 2 small cloves garlic, smashed and peeled
- 2 - bay leaves
- 1/2 teaspoon thyme leaves
- - kosher salt
- 1 cup filtered water
- 2 sticks vegan margarine, room temperature
- 1 tablespoon marsala wine
- - fresh cracked pepper
- - little toasts or crackers for serving
How To Make chicken liver pate
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Step 1In a medium saucepan combine the livers, onion, garlic, bay leaves, thyme and 1/2 tsp. salt.
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Step 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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Step 3Discard the bay leaves and using a slotted spoon remove the liver mixture to a food processor.
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Step 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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Step 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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Step 6Serve chilled on toast points or crackers.
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Step 7Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Poultry Appetizers
Category:
Spreads
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