Chicken Liver Pate

from
1 cup milk
1 pound/500g fresh chicken livers

6 tablespoons butter, divided
1 medium onion, finely chopped
4 cloves garlic, minced

2 bay leaves
1/2 teaspoon mixed dried herbs
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

1/4 cup brandy or whiskey

1/2 cup butter, melted

Serves 6-8
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Place livers and milk in a bowl and soak for 2 hours. Drain well.

In a large saute pan or skillet, melt 3 tablespoons butter over medium heat. Cook chopped onions until softened, around 3-4 minutes. Add garlic and cook until fragrant.
Add drained chicken livers, bay leaves, herbs, salt, and pepper. Cook and stir until livers are browned on the outside but pink inside, about 5 minutes. Add brandy/whiskey and cook until most of the liquid is evaporated and the livers are cooked through but still tender.

Remove from heat and let cool slightly. Discard bay leaves.

In a food processor, puree the liver mixture. Add the remaining 3 tablespoons of butter in pieces and pulse to blend. Adjust seasoning to taste.
Fill liver pate into ramekins. Top with melted butter until completely covered. Refrigerate until firm, around 2 hours.

Serve with crackers or veggie sticks.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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