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Chicken Liver Pate Recipe

Servings:
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Ingredients
  • 8 ounces butter
  • 1 pound chicken livers, trimmed
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme or marjoram
  • 1/4 cup brandy, cognac or sherry
  • salt and pepper
Container: food processor, skillet
Directions
PREP
10 mins
COOK
10 mins
READY IN
20 mins
  • Cut 7 tablespoons butter into small pieces and refrigerate. Melt the remaining 1 tablespoon in a heavy skillet.
  • Add onion, cook 3 - 4 minutes, stirring occasionally. Salt and pepper livers and add to onions. Cook about 3 minutes each side, or until centers are just slightly pink. Don't overcook. Stir in garlic, herbs and brandy. Cook  3 minutes.
  • Let cool for several minutes, then put into food processor. With processor running, add butter a few pieces at a time. Process until smoothly pureed. Taste for seasoning.
  • Spoon into a bowl, cover and chill to firm up and develop flavor. Serve cold or at room temperature, on crackers, toast or crusty bread.
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