Brandied Chicken Liver Paté
This easy yet elegant Brandied Chicken Liver Pate will be the star of your charcuterie board. You can make it a day or so ahead for no fuss entertaining.
Servings: 32 tablespoon
Calories: 26kcal
Ingredients
- 1 lb chicken livers
- 1 tablespoon vegetable oil
- ¾ cup onion finely chopped
- 1 clove garlic minced
- 2 tablespoon brandy
- ½ teaspoon salt
- ½ teaspoon black pepper
- pinch allspice
- 1 tablespoon mayonnaise
- 4 slices cornichon optional
Instructions
- Trim any fat or sinew from the the chicken livers.
- Heat vegetable oil in a medium size skillet over medium heat. Sauté onion about 5 minutes. Add the garlic and cook 1 minute longer.
- Add the chicken livers, brandy, salt, pepper and allspice. Cook 7-9 minutes until they are cooked but centers are still pink. Do NOT overcook.
- Allow to cool about 10 minutes then purée in a food processor with the mayonnaise until smooth.
- Transfer to a bowl. Garnish with slices or cornichon (French baby dill pickles) and refrigerate until thoroughly chilled.
- Serve with baguette slices or plain crackers.
- You can make this paté a day or 2 ahead and store in the fridge. You can freeze it well sealed up to 3 months ahead but it will lose a bit of brightness of flavour compared to served fresh.
Notes
Per Tablespoon
Nutrition
Calories: 26kcal | Carbohydrates: 0.9g | Protein: 1.7g | Fat: 1.7g | Saturated Fat: 0.5g | Cholesterol: 50.8mg | Sodium: 50.1mg | Potassium: 12.3mg