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!

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine French

Servings

Calories 121 kcal

Equipment

1 Immersion Blender

Ingredients

2 Cups Chicken Livers
4 Eggs
1 Onion Medium to Large
1/4 Cup Chicken Fat or 1/8 Cup of Bacon Fat
2 Tbs Butter
1/4 Cup Parsley chopped
1 Tsp Thyme
1/4 Tsp Cayenne Pepper
Salt and Pepper to Taste
1/4 Cup Cognac Port, or Madeira wine may also be used

Instructions

Gather your ingredients
wash and chop your parsley
Mince your onion
Boil your eggs hard (11 mins)
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.

Notes

Serve with wheat crackers, pita, melba toast and or celery.

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.

Nutrition

Calories: 121kcalCarbohydrates: 2gProtein: 10gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 235mgSodium: 101mgPotassium: 162mgFiber: 0.3gSugar: 1gVitamin A: 5564IUVitamin C: 12mgCalcium: 20mgIron: 5mg

Keyword Budget-Friendly, Cocktail Party, creamy

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