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Recipe: Chicken Liver Pate
Similar Categories: Chicken, Liver, Pate
1/2 pound chicken livers
1 large onion, thinly sliced
1% cups regular-strength chicken broth, homemade or purchased (one 14
1/2-oz. can)
1/4 cup (1/4 lb.) butter or margarine, cut into chunks and softened
2 teaspoons brandy (optional)
2 tablespoons chopped parsley
1/4 teaspoon pepper
1 teaspoon thyme leaves Salt
Crackers or toast triangles
Rinse livers and pat dry. Combine livers, onion, and broth in a 1 to 2-quart
pan. Bring to a boil over high heat; reduce heat, cover, and simmer for 10
minutes.
Remove from heat and let stand, covered, for 10 minutes; then drain (reserve
broth for other uses, if desired).
In a blender or food processor, whirl livers and onion until smooth. Add
butter; whirl until well blended. Add brandy (if used), parsley, pepper, and
thyme; whirl until very smooth. Season to taste with salt. Spoon into a
small con tainer, cover, and refrigerate for at least 24 hours or up to 1
week. Serve with crackers or toast tri angles. Makes 1 3/4 cups.
1 large onion, thinly sliced
1% cups regular-strength chicken broth, homemade or purchased (one 14
1/2-oz. can)
1/4 cup (1/4 lb.) butter or margarine, cut into chunks and softened
2 teaspoons brandy (optional)
2 tablespoons chopped parsley
1/4 teaspoon pepper
1 teaspoon thyme leaves Salt
Crackers or toast triangles
Rinse livers and pat dry. Combine livers, onion, and broth in a 1 to 2-quart
pan. Bring to a boil over high heat; reduce heat, cover, and simmer for 10
minutes.
Remove from heat and let stand, covered, for 10 minutes; then drain (reserve
broth for other uses, if desired).
In a blender or food processor, whirl livers and onion until smooth. Add
butter; whirl until well blended. Add brandy (if used), parsley, pepper, and
thyme; whirl until very smooth. Season to taste with salt. Spoon into a
small con tainer, cover, and refrigerate for at least 24 hours or up to 1
week. Serve with crackers or toast tri angles. Makes 1 3/4 cups.
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