Yummy Chicken Liver Pate
Although probably not a "traditional" pate, this is quite tasty!
I spread this on water crackers - mmmm!
I have included the Brandied Aspic that came with the recipe, although I haven't tried it (don't usually have Brandy on hand, and too cheap to buy it for one recipe) I don't doubt that it is equally tasty. If any of you do try the aspic, please let me know how you like it!
In a pretty jar, this would make a lovely gift!
- 1/3 c
- onion, finely chopped
- 1/4 c
- (1/2 stick) butter (no substitutes)
- 1 lb
- chicken livers
- hard-cooked eggs, quartered
- 1 pkg
- (8 ounce) cream cheese, cut into 6 - 8 chunks
- 1/4 c
- fresh parsley, finely chopped
- 3/4 tsp
- 1/4 tsp
- brandied aspic (recipe follows)
How to Make Yummy Chicken Liver Pate
- 1Saute onion in butter in a large skillet until soft; remove with a slotted spoon to the container of an electric blender. Place livers in skillet and cook over medium heat until barely pink inside, about 10 minutes. Do not overcook.
- 2Add liver to onions in blender a little at a time; whirl after each addition until smooth. Add eggs and cream cheese gradually. Continue to whirl until mixture is smooth. Stir in parsley, salt and pepper.
- 3Transfer mixture to a 3-cup crock or jar. Cover with plastic wrap. Chill in refrigerator.
- 4While mixture is chilling, prepare Brandied Aspic.
Decorate pate with pimento, parsley and pickles. Spoon aspic over (if using). Chill until firm.
- 5Brandied Aspic: Sprinkle two teaspoons (from an envelope) of unflavored gelatin over 1/2 cup of canned beef broth in a small saucepan. Stir; let stand to softened for 5 minutes. Heat over very low heat, stirring constantly until gelatin dissolves. Remove from heat; add one tablespoon Brandy; pour into a small bowl. Chill until syrupy.