Homemade Creamy Chicken Liver Pate Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup chopped, pared and cored apples | ||
| Butter | 1/4 Cup (16 tbs) | |
| Chicken livers | 1 Pound, cut in half | |
| Bay Leaf | 1 | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| 1/2 tsp dried crushed thyme or 1 tsp chopped fresh thyme | ||
| Dried marjoram | 1/2 Teaspoon, crushed | |
| Heavy cream | 2 Tablespoon | |
| Brandy | 2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt the first 1/4 cup butter in a frying pan.
Add the onions and saute over medium heat 3 minutes.
Add the apples and continue cooking until the apples and onions are transparent.
Pour into the container of a blender.
Melt the second 1/4 cup butter, letting it foam up but not burn.
Add the livers, bay leaf, salt, pepper, thyme, and marjoram.
Saute over moderate heat until the livers are browned but still slightly pink inside.
Remove the bay leaf.
Add the livers to the onions and apples in the blender.
Blend, adding the cream, until the mixture is smooth.
For very smooth paste, press the blended liver mixture through a fine sieve.
Cool.
Soften the last 1/4 cup butter.
Gradually incorporate the liver mixture into the butter.
Mix in the brandy and add salt and pepper to taste.
Pack into containers and press waxed paper or plastic wrap onto the top of the paste.
Refrigerate at least 4 hours before serving.
Add the onions and saute over medium heat 3 minutes.
Add the apples and continue cooking until the apples and onions are transparent.
Pour into the container of a blender.
Melt the second 1/4 cup butter, letting it foam up but not burn.
Add the livers, bay leaf, salt, pepper, thyme, and marjoram.
Saute over moderate heat until the livers are browned but still slightly pink inside.
Remove the bay leaf.
Add the livers to the onions and apples in the blender.
Blend, adding the cream, until the mixture is smooth.
For very smooth paste, press the blended liver mixture through a fine sieve.
Cool.
Soften the last 1/4 cup butter.
Gradually incorporate the liver mixture into the butter.
Mix in the brandy and add salt and pepper to taste.
Pack into containers and press waxed paper or plastic wrap onto the top of the paste.
Refrigerate at least 4 hours before serving.
Chef
