Chicken Liver Pate |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | 10 minutes | 10 minutes Chill 3 hours | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 6 tablespoons butter | 2 medium onions, finely chopped | 1 garlic clove, crushed |
| 1 pound chicken livers, trimmed and halved | 1/2 teaspoon salt | 1/4 teaspoon dried thyme |
| 1/4 teaspoon dried tarragon | 1/8 teaspoon freshly ground pepper | 2 tablespoons Cognac or brandy |
| 1 | In a large frying pan, melt 2 tablespoons of the butter over moderately low heat. Add onions and cook until onion is soft, about 5 minutes. Add garlic and cook for 1 minute longer. Transfer to a food processor or blender. |
| 2 | Melt remaining 4 tablespoons butter in the same pan. Add livers and saute over medium-high heat, tossing, until browned outside but still rosy inside, 3 to 5 minutes. Sprinkle with salt, thyme, tarragon, pepper, and Cognac. Cook, scraping up any browned bits from the bottom of the pan, for 1 minute. Scrape liver and pan juices into food processor. Puree until smooth. Scrape into a serving bowl or crock. Let cool to room temperature. Cover and refrigerate until cool, several hours or overnight. |