Easy Chicken Liver Pate

A splash of cognac lends a subtle flavor to this buttery appetizer spread.



by 3  people


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Servings: 16
Prep Time: 25 mins
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Ingredients
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    3/4  cup 
    chopped onion
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    1   
    large clove garlic, minced
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    2   tablespoons 
    butter or margarine
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    1   pound 
    chicken livers, drained
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    2   tablespoons 
    cognac or brandy
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    freshly ground pepper
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    1/8  teaspoon 
    ground cloves
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    1/8  teaspoon 
    ground nutmeg
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    Dash ground ginger
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    French bread

Directions
1.
Cook onion and garlic in butter or margarine in a large skillet until tender. Add chicken livers. Continue cooking over medium heat about 5 to 7 minutes or until livers are no longer pink inside, stirring occasionally. Carefully add the cognac; reduce heat. Simmer, uncovered, 2 minutes. Cool slightly. Transfer mixture to a blender container or food processor bowl.
2.
Add salt, pepper, cloves, nutmeg, and ginger. Cover and blend or process mixture until smooth. Pack pate into a crock or bowl. Cover surface with plastic wrap and chill at least 6 hours.
3.
To serve, allow pate to stand at room temperature for 20 minutes. Serve with French bread. Makes 16 servings.
Make Ahead Tip
  • Prepare pate, cover, and chill in the refrigerator up to 1 day.
Nutrition information
Per Serving: cal. (kcal) 47, Fat, total (g) 2, chol. (mg) 115, sat. fat (g) 1, carb. (g) 1, pro. (g) 4, vit. A (RE) 896, vit. C (mg) 3, sodium (mg) 57, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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