Chicken Liver Pate Recipe

Step 1

In a large frying pan, melt 2 T of the butter over moderately low heat. Add onions and cook until onion i ssoft, about 5 minutes. Add garlic and cook for 1 minute longer. Transfer to a food processor or blender.

Step 2

Melt remaining 4 T of butter in the same pan. Add livers and saute over medium-high heat, tossing, until browned outside but still rosy inside, 3 to 5 mintues. Sprinkle withk salt, thyme, tarragon, pepper, and Cognac. Cook, scraping up any browned bits from the bottom of the pan, for 1 minute.

Step 3

Scrap liver and pan juices into food processor. Puree until smooth. Scrape into a serving bowl or crock. Let cool to room temperater. Cover and refrigerate until cool, several hours or overnight.

Things You'll Need

  • 10 -minutes preparation time
  • 10 -minutes cooking time
  • 3 -hours chill time
  • 6tb Butter
  • 2md Onions; finely chopped
  • 1 Garlic clove; crushed
  • 1lb Chicken livers, trimmed
  • -halved
  • 1/2ts Salt
  • 1/4ts Thyme
  • 1/4ts Tarragon
  • 1/8ts Pepper; freshly ground
  • 2tb Cognac; or brandy

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