Chicken Liver Paté
Made this once in the apartment at Martin Ave I think when I was having a little dinner party, maybe Christmas, with Mrs P over. Also made it one of the early Christmas’s at Park Ridge. Recipe never got entered into this collection until July 20, 2013 when I stumbled across it in my 365 Ways to Cook Chicken recipe. So grateful to have found it. Just a good thing I’ve been too busy for the last decade to make it again, or I would have been extremely upset that it wasn’t in here! I thought about making it a few times, but ultimately never had the time, so was none the wiser that it wasn’t actually in here! Oh well, its here now! Looking forward to making it sometime soon! Thank you Angels for reuniting me with this favored recipe!
6 tbsp butter
2 medium onions, finely chopped
1 garlic clover, crushed
1 lb chicken livers, trimmed and halved
½ tsp salt
¼ tsp dried thyme
¼ tsp dried tarragon
1/8 tsp freshly ground pepper
2 tbl brandy or cognac
Melt 2 tbsp butter over moderate heat in large frying pan. Add onions and cook til soft, about 5 minutes. Add garlic and cook for another minute. Transfer to blender or food processor. In same pan melt remaining butter. Saute chicken livers over medium high heat tossing til browned on the outside but rosy on inside, about 3 – 5 minutes. Sprinkle with the seasons and the brandy. Continue to cook for about a minute, scraping up any brown bits from pan. Transfer to food processor. Puree til smooth. Transfer to serving bowl. Allow to cool to room temp. Cover and chill a minimum of 3 hours or overnight. Serves 8.