CHICKEN LIVER PATE'
I always include this appetizer at elegant or not so elegant parties as something rich and decadent. My most vivid memory is a 4th of July party I hosted where I put the Pate' on a bit too low a table, only to find it suddenly gone. "Winston" my beagle seemed happy though, with tail wagging and his snout covered in pate'. I...
Provided by Bill Wesley
Categories Other Appetizers
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preperation: Trim the chicken livers of fat, thinly slice the mushrooms, use half of the green tops and all of the white root sections of the green onions and slice them thinly. Thinly slice the garlic or you may use the equivalent from a jar.
- 2. Stovetop Cooking: Melt 1/4 lb of the butter in a large skillet over low heat. Add the mushrooms, onions and garlic. Saute' for 5 minutes, stirring constantly. Push the vegitables to the side of the pan and add the chicken livers to the center of the skillet. When the edges of the livers turn white, turn them over. Add the salt, rosemary, dill and mustard. Stir thoroughly. Add the chardonnay and stir until the liquid is reduced by half. The chicken livers should be cooked all the way through.
- 3. In a blender: Alternate a small amount of the cooked food with chunks of the remaining 1/4 lb of butter. Blend until smooth.
- 4. Refrigeration: Place the pate' in the refrigerator for 24 hours to let the flavors come together. Serve on slices of french bread. This goes wonderfully with ice cold champagne. Note: This will keep for up to 10 days in the refrigerator and will freeze nicely for as long as 3 months.
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gabriela Karpińska
[email protected]This pâté is simply delicious. It's a must-try for any liver lover.
Thanos Mourtz
[email protected]I've never made pâté before, but this recipe was easy to follow and the results were amazing. I will definitely be making this again.
Shanillia Birmingham
[email protected]This pâté is a bit time-consuming to make, but it's definitely worth the effort. It's a delicious and elegant dish that's perfect for a special occasion.
Alamgir Oman
[email protected]I was a bit hesitant to try this pâté, but I'm so glad I did. It was amazing! The flavor was incredible and the texture was perfect.
Richard K Sanasarian
[email protected]This pâté is so easy to make and it's so delicious. I love serving it with some crackers or bread.
Loritta Arebi
[email protected]I've made this pâté several times and it always turns out great. It's a perfect dish for a special occasion.
Mea Blatchford
[email protected]This pâté is a great way to use up leftover chicken livers. It's also a very economical dish to make.
Nadine Sirmon
[email protected]I'm not a huge fan of liver, but this pâté was surprisingly good. The flavor was delicate and not at all gamey. I would definitely make it again.
Sam Chudary
[email protected]I made this pâté for a party and it was a huge hit! Everyone loved it. It was so easy to make and it turned out perfectly.
Carlee Slusher
[email protected]This chicken liver pâté was absolutely delightful! The texture was smooth and creamy and the flavor was rich and savory. I loved the addition of the cognac, which gave it a nice depth of flavor. I served it with some toasted baguette and it was the p