Deeli's Chicken Liver Pate

Okay, this is time consuming for an appetizer but it's so tasty and worth the effort! I love eating it on sesame flavored melba toast and celery, too! :-)

Ingredients:

  • 1 lb chicken livers, cleaned
  • 3 Tbsp. brandy (I buy those tiny bottles like the size served on airplanes)
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  • 2 Tbsp. minced shallots
  • 10 Tbsp. unsalted butter, at room temperature
  • 1/2 tsp dried sage
  • course salt and pepper to taste

Directions:

Soak chicken livers in the brandy for 3 to 4 hours in a cool place but not the refrigerator. Drain the livers over a bowl and reserve the liquid.

Saute the shallots in 1 of the butter until wilted. Add the chicken livers, sage, salt and pepper. Saute livers until they are no longer pink inside, about 5 minutes.

Transfer the mixture in to the bowl of a food processor and add remaining butter. Process until mixture is thoroughly combined and smooth. Add the reserved brandy liquid and process for 30 seconds.

Transfer to a covered bowl and refrigerate for about 24 hours before serving. Will keep well for about 3 to 4 days in the refrigerator, but serve at room temperature.

Source: Have been making this for a couple of decades because I didn't want to pay the exorbitant prices for this yummy item at a restaurant anymore, so don't remember where I found the recipe.

By Deeli from Richland, WA

November 7, 20090 found this helpful

This is such a great Chicken Liver Pate recipe. It is identical to one I use that came from a 1995 Martha Stewart cookbook.

I have one word of caution/warning. I never reuse the brandy that the raw chicken livers have soaked (that is what caught my eye, as that is how the Martha Stewart cookbook instructs), then add to the finished, cooked pate.

I throw out the brandy that the raw livers have soaked in. Then, when I process the cooked livers, I add fresh brandy.

Just a word of caution. It is just a wonderful pate. Would not want anyone's opinion changed if they were to become sick from eating bacteria from raw livers, even if soaked in alcohol!

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Anonymous Flag
November 8, 20090 found this helpful

You make a good point, tnsink, but brandy is distilled and contains a minimum of 50% alcohol content and as long as the chicken livers are properly cleaned beforehand there won't be a problem with bacteria growing in brandy ;-)

I wish I could remember where I found the original recipe in the late 80's but it for certain wasn't Martha Stewart so she must have found it to be a great recipe too since she placed in in one of her cookbooks ;-)

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