Easy Chicken Liver Pate
A splash of cognac lends a subtle flavor to this buttery appetizer spread.
Recipe from Better Homes and Gardens
3/4 cup chopped onion
1 large clove garlic, minced
2 tablespoons butter or margarine
1 pound chicken livers, drained
2 tablespoons cognac or brandy
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Dash ground ginger
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.
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.
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.
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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