Pour a glass of wine, spread this creamy pâté on some French bread, turn on some music and you’ll feel like you’re in Paris.
Chicken Liver Pâté
By February 3, 2014Published:
- 2 Cups
- 2 hrs 35 mins
- 1 Pound Chicken Livers kashered*
- 1 Large Onion peeled & chopped
- 4 Tablespoons Non-Dairy Margarine
- 1/2 Teaspoon Ground Allspice
- 1/2 Teaspoon Ground Black Pepper
- 2 Tablespoons Cognac
- salt optional
- Food Processor
- Rinse all salt off livers and pat them dry. Cut off any pieces of the livers that were charred in the kashering process.
- Melt 4 tablespoons non-dairy margarine in skillet and sauté onions until they are very soft. Add livers, allspice and pepper. Sauté over relatively high heat so that the livers absorb some of the onion and spice flavor and cook a bit more but still remain pink on the inside.
- Spoon everything from skillet (including juices) into food processor. Process until mixture is creamy and smooth. Allow pâté to cool off a bit before tasting- then adjust spices. Add a little salt if you need to. I find the cognac so flavorful that no extra salt is needed.
- Pour pâté into a serving crock or bowl and chill for three hours. Serve with French bread and crackers. Bowls of gherkins and olives are a nice addition to this very elegant hors d’oeuvre.
- To Kasher livers: Spread livers out on foil. Sprinkle generously with kosher salt. Put under top shelf of broiler for a few minutes or until salt has set. Remove livers, turn over, salt on the other side and return to broiler for a few minutes longer. Remove livers from broiler, rinse well and proceed with recipe. Discard foil and all juices that have gathered.