Chicken Liver Pate
This sophisticated rich and creamy appetizer is surprising budget friendly and rather easy to make. Your guests will be impressed that you made pate!
Ingredients
- 2 Cups Chicken Livers
- 4 Eggs hard-boiled
- 1 Medium to Large Onion chopped
- 1/4 Cup Chicken Fat or 1/8 Cup of Bacon Fat
- 2 Tablespoons Butter
- 1/4 Cup Fresh Parsley chopped
- 1 Teaspoon Thyme
- 1/4 Teaspoon Cayenne Pepper
- Salt and Pepper to Taste
- 1/4 Cup Cognac Port, or Madeira wine may also be used
Instructions
- Fry the chicken livers in the chicken fat or bacon fat until pink (do not overcook).
- Deglaze the pan using the alcohol you selected (wine or cognac).
- Add the chopped onion to the same pan and cook in the juices left by the chicken livers, cook until browned.
- Chop the hard-boiled eggs.
- Combine the chicken livers, onion, egg, and remaining ingredients in a bowl
- Blend together with an immersion tool until creamy.
- Garnish with some parsley.
- Serve with wheat crackers, pita, melba toast and or celery.
Notes
When Substituting Cognac with Port or Madeira Wine
Each one offers a bit of a different flavor. The Cognac has more of a bite, as it is a strong grain alcohol product. The others are wines made from grapes, therefore sweeter.
If you are making the pate’ for a holiday gathering you can use a cookie cutter to mold the shape of the pate before plating it.
Each one offers a bit of a different flavor. The Cognac has more of a bite, as it is a strong grain alcohol product. The others are wines made from grapes, therefore sweeter.
If you are making the pate’ for a holiday gathering you can use a cookie cutter to mold the shape of the pate before plating it. Tried this recipe?Let us know how it was!