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Chicken Liver Pate

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken Liver Pate

This recipe makes 34 1 tbsp (15 mL) servings

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Nutritional Info
Per 1 tbsp -
15 mL : about -
cal 40
pro 2 g
total fat 1 g
sat.fat 1 g
carb 4 g
fibre 0
chol 50 mg
sodium 53 mg
% RDI: -
iron 7
vit A 54
vit C 5
folate 25

A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party or to supply more than one occasion, it's divided between two bowls.

Ingredients

  • 12 oz chicken livers
  • 2 tbsp butter
  • 1/3 cup sliced shallots or onion
  • 2 tbsp brandy
  • 2 tbsp whipping cream
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 pinch ground nutmeg
  • Brandied Currant Sauce:
  • 1/4 cup black currant jelly or black currant jam
  • 1/2 cup dried currants or dried cherries
  • 4 tsp brandy

Preparation

Rinse chicken livers; trim and pat dry. Set aside.

In large skillet, melt half of the butter over medium heat; fry shallots, stirring occasionally, until softened, about 5 minutes. Transfer to food processor.

Add remaining butter to skillet; saute chicken livers over medium-high heat until browned but still slightly pink in centre, about 5 minutes. Remover from heat. Add brandy; scrape into food processor.

Add cream, salt, pepper and nutmeg to liver mixture; puree, scraping down side occasionally, until smooth. Transfer to two 1-cup (250 mL) serving bowls; smooth surface. Place plastic wrap directly on surface; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Brandied Currant Sauce: In small sauepan, melt jelly over medium-low heat. Add currants and brandy; cover and simmer for 5 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Spoon over pate.

Additional information : Click here for a Chicken Liver Pate recipe with Apple and Brandy.

Source : Holiday Best: 2005

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