This recipe will guide you on how to make a rich and creamy chicken liver pate from scratch. With a few simple ingredients and a little bit of patience, you can create a delectable appetizer or spread that will be the star of your next gathering. This pate is perfect for parties, holiday feasts, or a special treat for yourself. Serve it with toasted bread or crackers, and enjoy the savory, melt-in-your-mouth goodness.
Ingredients
- 1 pound chicken livers
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup unsalted butter
- 1/4 cup brandy
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup heavy cream
Directions
- Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add the chopped onion and minced garlic, and sauté until translucent.
- Add the chicken livers to the skillet, season with salt, pepper, thyme, nutmeg, and cloves. Cook the livers until they are browned on the outside but slightly pink on the inside, about 5-7 minutes.
- Remove the skillet from heat and let it cool for a few minutes. Transfer the contents of the skillet to a blender or food processor.
- In the same skillet, melt the remaining butter over low heat. Once melted, remove from heat and add brandy. Stir well to combine.
- Pour the butter and brandy mixture into the blender or food processor with the liver mixture. Blend until smooth and creamy.
- Add heavy cream to the mixture and blend again until fully incorporated.
- Transfer the pate to small ramekins or a desired serving dish.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
- Serve the pate chilled with toasted bread or crackers. Enjoy!
