Simple Chicken Liver Pate

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Simple Chicken Liver Pate

Easy Chicken Liver Pate

Updated on December 29, 2021

Additional Time:

3 hrs 30 mins

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  • 1 cup butter, divided

  • 1 onion, quartered

  • 1 tart apple – peeled, cored, and quartered

  • 1 pound chicken livers, rinsed and trimmed

  • ¼ cup brandy

  • 2 tablespoons heavy whipping cream

  • 1 teaspoon lemon juice

  • 1 ½ teaspoons salt

  • ¼ teaspoon ground black pepper

  • 1 tablespoon butter, melted

  1. Set aside 1/2 cup butter to soften slightly.

  2. Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.

  3. Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.

  4. Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.

  5. Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.

  6. Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.

  7. Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.

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Nutrition Facts (per serving)

165Calories14g Fat3g Carbs5g Protein
Nutrition FactsServings Per Recipe16Calories165% Daily Value *Total Fat14g18%Saturated Fat9g43%Cholesterol137mg46%Sodium320mg14%Total Carbohydrate3g1%Dietary Fiber0g1%Total Sugars2gProtein5gVitamin C7mg34%Calcium11mg1%Iron2mg12%Potassium84mg2%

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