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