Simple Way to French Goose Liver Pate Some Find It Cruel

Easy Chicken Liver Pate

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Recipe Summary Easy Chicken Liver Pate

Yum! Keeps up to 2 months frozen.

Ingredients | French Goose Liver Pate Some Find It Cruel

1 cup butter, divided

1 onion, quartered

1 tart apple - peeled, cored, and quartered

1 pound chicken livers, rinsed and trimmed

¼ cup brandy

2 tablespoons heavy whipping cream

1 teaspoon lemon juice

1 ½ teaspoons salt

¼ teaspoon ground black pepper

1 tablespoon butter, melted

Directions

Set aside 1/2 cup butter to soften slightly.

Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.

Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.

Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.

Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.

Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.

Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.

Info | French Goose Liver Pate Some Find It Cruel

prep: 20 mins cook: 15 mins additional: 3 hrs 30 mins total: 4 hrs 5 mins Servings: 16 Yield: 2 cups

TAG : Easy Chicken Liver Pate

Appetizers and Snacks, Dips and Spreads Recipes, Pate Recipes,

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