Aunt Shirleys Liver Pate Recipes

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CHICKEN LIVER PâTé



Chicken Liver Pâté image

Chicken liver pâté made with olive oil and lots of tasty seasonings is wonderfully rich and flavorful and surprisingly easy to make.

Provided by Vered DeLeeuw

Categories     Appetizer

Time 2h20m

Number Of Ingredients 10

1 lb. chicken livers
3 tablespoons olive oil (divided)
¼ cup brandy
¼ cup heavy cream
1 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/8 teaspoon allspice

Steps:

  • Use a sharp knife to remove the white connective tissue from the livers and pat them dry with paper towels.
  • Sprinkle the cleaned livers with kosher salt, black pepper, garlic powder, onion powder, dried thyme, and allspice.
  • Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the seasoned livers. Cook them, turning frequently, until browned on the outside and barely pink in the center, 5-7 minutes.*
  • Transfer the cooked livers to your food processor's bowl.
  • Add the brandy to the skillet. Use it and a heat-resistant rubber spatula to scrape any bits stuck to the bottom of the skillet. Cook on high until it's reduced to 3 tablespoons, about 1 minute. Turn the heat off. Use the spatula to transfer the skillet contents to the food processor.
  • Add the heavy cream and 2 more tablespoons of olive oil to the food processor. Cover and process on high until the mixture is smooth, light and fluffy, 1-2 minutes, stopping once o scrape the sides and bottom with a spatula.
  • Divide the mixture evenly among four individual containers (such as small jars or ramekins). Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : ServingSize 0.25 recipe, Calories 275 kcal, Carbohydrate 1 g, Protein 19 g, Fat 21 g, SaturatedFat 7 g, Sodium 365 mg

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