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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Equipment
- 1 Stock Pot For boiling the eggs
Ingredients
- 16 Oz Chicken Livers
- 4 Eggs
- 1 Onion Medium to Large
- 1/4 Cup Chicken Fat or 1/8 Cup of Bacon Fat
- 4 Tbs Butter Softened
- 1/4 Cup Parsley Chopped
- 1 Tsp Thyme
- 1/4 Tsp Cayenne Pepper
- Salt and Pepper to Taste
- 1/4 Cup Cognac Port, Dry Sherry, or Madeira wine may also be used
Instructions
- Gather your ingredients
- Set the butter out to soften
- wash and chop your parsley
- Mince your onion
- Trim any fat or tendons off the livers
- Boil your eggs until hard (11 -12 mins)
- Fry the chicken livers in the chicken fat and 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.
- Place in a casserole dish or ramekins
- Garnish with some parsley, a sprinkle of cayenne and salt
- Chill the pate before serving
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.Â
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.
Pate freezes well, just make sure you wrap it tightly and use within a few months to ensure its flavor.
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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.Â
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.
Pate freezes well, just make sure you wrap it tightly and use within a few months to ensure its flavor.
 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
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Best pate!