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Ingredients
| whole apples: 1 (grated) |
| shallot onions: 3 (finely chopped) |
| unsalted butter: 1 lb |
| chicken liver: 1 lb |
| Kosher salt: 1 Tbl |
| garlic (minced): 1 tsp (minced) |
| black pepper: 1 Tbl (fresh cracked) |
| whole wheat flour: 1/4 cup |
| brandy (Cognac): 1/2 cup |
Great Aunt Cecelia's Chicken Liver Pate
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
11 serving(s)
Tags
- Melt 2 TBS of butter in a skillet.
- Saute the shallots for about 2 minutes, then add the apple and cook for another 3 minutes.
- Pous this mixture into a food processor.
- Rinse the chicken livers and pat dry.
- Season with salt and pepper.
- Melt 4 TBS of butter in the same skillet, and saute livers with garlic.
- Sprinkle flour over the livers and cook for about 2 minutes per side, until browned but still pink in the middle.
- Pour in Cognac and ignite, cook until all the alcohol has burned off.
- Transfer the chicken mixture to the food processor.
- Mix and add all of the remaining butter, 1/2 stick at a time.
- When all the butter is incorporated and the mixture is smooth, adjust the seasonings.
- Grease a crock or line with plastic wrap.
- Pour the pate into the crock and wrap in plastic wrap, cover with a heavy weight.
- We use canned peas.
- Chill at least 2 hours and serve chilled or at room temperature with French bread rounds.