Colleen's Chicken Liver Pate
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Recipe Summary Colleen's Chicken Liver Pate
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.Ingredients | Chicken Heart And Liver Calories1 pound chicken livers, trimmed1 cup milk8 tablespoons cold unsalted butter, divided1 small yellow onion, chopped1 tablespoon whole black peppercorns, divided2 cloves garlic, smashed1 teaspoon red pepper flakes1 tablespoon balsamic vinegar1 teaspoon fresh thyme2 bay leavessalt and ground black pepper to taste2 teaspoons Scotch whiskeyDirectionsCombine 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.For longer storage, cover pate with a thin layer of melted butter, cover, and refrigerate or freeze.Nutrition data for this recipe includes the full amount of milk. The actual amount of milk consumed will vary.Info | Chicken Heart And Liver Caloriesprep:
20 mins
cook:
16 mins
additional:
8 hrs 5 mins
total:
8 hrs 41 mins
Servings:
6
Yield:
6 servings
TAG : Colleen's Chicken Liver PateAppetizers and Snacks, Dips and Spreads Recipes, Pate Recipes,
