Print

Chicken Liver Pate


Scale

Ingredients

  • 15oz chicken livers (highest quality possible)
  • 1 cup all-purpose flour
  • 1 heaping cup yellow onion (cut into 1/2 inch slices and then quarter the slices)
  • 5 Tablespoons butter
  • 1 Teaspoon kosher salt
  • 1/4 Teaspoon ground black pepper
  • Additional 8 Tablespoons butter to melt and pour on top of pate
  • Melba toast
  • Apricot preserves

Instructions

  1. In large skillet, melt 3 tablespoons of butter.
  2. Once butter is melted, add onions and 1/4 Teaspoon salt.
  3. Cook onions until they become slightly translucent, about 5 minutes, on medium heat.
  4. Place flour is medium sized bowl.
  5. Place chicken livers in flour and lightly coat.
  6. Place flour-coated livers in skillet.
  7. Cook livers approx. 3-4 minutes on each side.
  8. Add 1/4 Teaspoon pepper and 1/2 Teaspoon kosher salt.
  9. Continuously move around chicken livers for an additional 5-8 minutes, or until fully cooked.
  10. Let livers cool slightly.
  11. Then place liver and onions in food processor along with any juices in the pan.
  12. Blend until a smooth consistency is reached.
  13. If you are having issues with blending, add up to a Tablespoon of water and/or a Teaspoon olive oil to help emulsify.
  14. Remove from food processor and pour into your desired containers.
  15. Let cool in fridge for 2 hours.
  16. Remove from fridge.
  17. Take additional 8 Tablespoons of butter and melt.
  18. Pour melted butter on top of cooled pate.
  19. If desired, place fresh parsley, rosemary or bay leaves into melted butter for garnish.
  20. Place back in fridge and let butter cool.
  21. Serve with melba toast and apricot preserves.