COLLEEN'S CHICKEN LIVER PATE

Colleen's Chicken Liver Pate image

If you love pate, you will love this creamy chicken liver recipe that has a bit of a kick! Serve on toasted baguettes or sturdy crackers.

Provided by Colleen Renzullo

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 8h41m

Yield 6

Number Of Ingredients 12

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Ingredients

1 pound chicken livers, trimmed
1 cup milk
8 tablespoons cold unsalted butter, divided
1 small yellow onion, chopped
1 tablespoon whole black peppercorns, divided
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme
2 bay leaves
salt and ground black pepper to taste
2 teaspoons Scotch whiskey

Steps:

Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

Nutrition Facts : Calories 253 calories, Carbohydrate 5 g, Cholesterol 317 mg, Fat 19.5 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 2.8 g