Chicken Liver Pate

17 Apr

I have always associated pâté with luxury and excess and expense.  Though the flavors and texture of this easy pâté are certainly luxurious and the calories are a bit excessive, it’s about as far from expensive as you can get.  This recipe makes enough to serve 12 as a hearty appetizer and cost under five dollars.  It also turns out that pâté is ridiculously easy to make.  Sauté some livers, onion, and garlic, hard boil some eggs, throw everything into a food processor, and viola! – you have pâté.  Served with some toast points or crackers, this is a decadently delicious snack or appetizer.

Chicken Liver Pâté

1.25 lbs. chicken livers

4 hardboiled eggs, peeled

1 stick butter, divided, at room temperature (1/2 cup)

1 large onion, finely chopped

2 medium cloves garlic, smashed and peeled

1 tsp. kosher salt

1 tsp. freshly cracked black pepper

Pinch ground nutmeg

Heat 1 tbs. of butter in a large non-stick pan over medium-high.  Sauté chicken livers 8-10 minutes until cooked.  They will be slightly pink the center.  Don’t worry if they begin to crumble or liquid comes out of the livers.  Remove all from pan and set aside in a small bowl.

Reduce heat to medium.  Add onion and garlic to the pan and sauté 8-10 minutes until slightly golden brown.

Place onion and garlic in food processor and pulse until very finely chopped.  Add chicken livers, butter, hardboiled eggs, salt, pepper, and nutmeg.  Pulse until smooth in consistency.  Taste for seasonings and adjust as desired.

Transfer to a small bowl or mold.  Refrigerate overnight to allow flavors to meld.   Serve at room temperature with crackers or bread.

Keeps up to a week in the refrigerator and 2 weeks in the freezer.

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One Response to “Chicken Liver Pate”

  1. Kenny April 20, 2011 at 1:09 am #

    I cannot WAIT to make this. (Unfortunately, I have to, b/c I don’t have a food processor yet!)

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