Chicken Liver Pate Recipe
Chicken Liver Pate is rich with the flavor of marinaded chicken. This chicken liver pate is not much spicy, however you can make it so, if need be. Try the chicken liver pate chilled or at room temperature. I love preparing this, hope you too will.
Ingredients
| Chicken livers | 1 1/2 Pound | |
| Pecans | 2/3 Cup (16 tbs), coarsely chopped | |
| Orange juice | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter | 2 Tablespoon | |
| Dried marjoram | 1/4 Teaspoon | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Dried rosemary | 1/4 Teaspoon | |
| Eggs | 2 , beaten | |
| Black pepper | 1/16 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Pecan Halves, For Garnish | ||
Directions
In a medium bowl, combine chicken livers and orange juice, set aside for 15 minutes, then drain, discarding liquid.
In a large skillet, melt butter.
Add drained chicken livers and onion.
Saute 3 to 5 minutes, or until livers are browned outside but still pink inside.
Remove from heat; set aside to cool to room temperature.
Place chicken livers and pan drippings in a food processor fitted with steel blade or in container of an electric blender.
Process or blend until smooth.
In a medium bowl, combine eggs, cream, chopped pecans, salt, marjoram, rosemary, pepper and liver mixture, mix well.
Pour into a 9-inch terrine or 9x5x3-inch baking pan.
Smooth top.
Cover with lid or aluminum foil.
Bake in a preheated 350-degree oven 1 1/2 hours, or until firm.
Remove from oven, let cool on a wire rack 15 minutes.
Refrigerate until well chilled.
Garnish with pecan halves just before serving.
Serve directly from terrine or unmold onto serving plate.
Serve chilled or at room temperature.
In a large skillet, melt butter.
Add drained chicken livers and onion.
Saute 3 to 5 minutes, or until livers are browned outside but still pink inside.
Remove from heat; set aside to cool to room temperature.
Place chicken livers and pan drippings in a food processor fitted with steel blade or in container of an electric blender.
Process or blend until smooth.
In a medium bowl, combine eggs, cream, chopped pecans, salt, marjoram, rosemary, pepper and liver mixture, mix well.
Pour into a 9-inch terrine or 9x5x3-inch baking pan.
Smooth top.
Cover with lid or aluminum foil.
Bake in a preheated 350-degree oven 1 1/2 hours, or until firm.
Remove from oven, let cool on a wire rack 15 minutes.
Refrigerate until well chilled.
Garnish with pecan halves just before serving.
Serve directly from terrine or unmold onto serving plate.
Serve chilled or at room temperature.
Chef
