Chicken Liver Pate Recipe

rate this recipe Rate this recipe

An easy, elegant appetizer.

Directions

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.

Container: food processor, skillet

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: 2 tablespoons

Servings: 16

Enter desired servings:

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