Liver Pate Recipe

Introduction

Ingredients

• 1 lb. chicken liver
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup brandy
• 1 tsp. dried thyme
• 1 tsp. salt
• 1/2 tsp. black pepper

Instructions

1. Rinse the chicken liver and pat dry with paper towels. Remove any visible fat or connective tissue.
2. Melt 1/4 cup of the unsalted butter in a large skillet over medium heat. Add the chopped onion and minced garlic, and cook until softened and translucent, about 5 minutes.
3. Add the chicken liver to the skillet, and cook for 5-7 minutes, or until the liver is no longer pink in the center.
4. Add the brandy to the skillet, and cook for another 2-3 minutes, or until the brandy has reduced by half.
5. Add the dried thyme, salt, and black pepper to the skillet, and stir to combine.
6. Remove the skillet from the heat, and let the mixture cool for a few minutes.
7. Transfer the mixture to a food processor, and pulse until smooth.
8. Add the remaining 1/4 cup of unsalted butter and 1/2 cup of heavy cream to the food processor, and pulse until the mixture is smooth and creamy.
9. Transfer the liver pate to a bowl or container, cover with plastic wrap, and refrigerate for at least 2 hours, or until the pate is firm and chilled.
10. Serve the liver pate with crackers or bread.

Nutrition

• Calories: 142
• Total fat: 13g
• Saturated fat: 8g
• Cholesterol: 102mg
• Sodium: 178mg
• Potassium: 164mg
• Total carbohydrates: 2g
• Protein: 5g

Tips

• Make sure to remove any visible fat or connective tissue from the chicken liver before cooking.
• Cook the liver until it is no longer pink in the center to ensure that it is fully cooked.
• Let the mixture cool for a few minutes before transferring it to the food processor to avoid any accidents.
• Refrigerate the liver pate for at least 2 hours to allow it to firm up and chill.
• Serve the liver pate with crackers or bread to balance out the rich flavor.

Variations

• Use duck liver instead of chicken liver for a richer flavor.
• Add chopped herbs, such as parsley or chives, to the pate for extra flavor.
• Top the pate with a layer of melted butter to seal it and keep it fresh.
• Try adding different spices, such as cumin or coriander, to the pate for a unique flavor profile.

Conclusion