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My review
Jo's Chicken Liver Pate
aeyla64
"I love pate so I decided to make some at home. Living in a small town, goose or duck liver is not available. I worked on making a recipe with readily available ingredients, but does not taste like it. Serve with sliced French baguettes, capers, whipped cream cheese, thinly sliced green onions, and black whitefish caviar."
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Ingredients
6 h 30 m servings 139 calsOriginal recipe yields 12 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- Stir together the chicken livers and milk in a bowl. Set aside to soak for 2 hours, then drain and discard the milk.
- Melt the butter in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onions have softened and turned translucent, about 10 minutes. Stir in the rosemary, thyme, bay leaves, and drained chicken livers. Cook and stir until the livers have firmed on the outside but are still pink on the inside, about 5 minutes. Transfer the chicken livers to a bowl, and pour the wine into the skillet. Simmer until the wine has reduced to 1/4 of its original volume, then return the livers to the skillet, and continue cooking until no longer pink in the center, about 5 minutes more.
- Remove and discard the bay leaves. Scrape the livers into a blender or food processor, and add the capers, salt, and pepper. Puree until smooth, then scrape the mixture into a serving dish. Cover with plastic wrap, and refrigerate at least 4 hours until cold.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 139 calories; 9.7 g fat; 4.2 g carbohydrates; 7.1 g protein; 158 mg cholesterol; 266 mg sodium. Full nutrition
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Reviews
Read all reviews 1721 Ratings
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Most helpful positive review
12/7/2010
Although I skip the whole step with the milk and don't bother with the livers going in and out of the pan more than once, this pate is far superior to any I've made before. I've been taking it ...
Most helpful critical review
10/9/2010
Apparently I saved the WRONG recipe..Sorry
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12/7/2010
Although I skip the whole step with the milk and don't bother with the livers going in and out of the pan more than once, this pate is far superior to any I've made before. I've been taking it ...
10/15/2010
Very good! The second time I made it I used fresh sage because it was all I hade and that was tasty too. The capers seem to make the difference.
10/4/2010
I'm happy to be the first to review this recipe because it was fabulous! I have a weakness for pate and this did not disappoint! The addition of wine and capers gave the pate a wonderful flavor....
3/13/2011
This a very good all around chicken pate recipe. I have made a lot of different types. I think most people would like this recipe. I added some fresh lemon juice, just my preference.
2/13/2011
Wow; Wow; Wow. What can I say this is a dynamite recipe. From a man's perspective with the usual 2 left thumbs this was easy to make and tastes out of this world. Thank you for sharing your reci...
11/21/2011
THIS PATE IS FAB-U-LOSO!! I have a keen appreciation for pate and this recipe does not disapoint. I made certain to soak the livers for several hours (at least 4) in milk and it's very impo...
3/27/2011
This is ALMOST as good as 'Fritz's Pate' from the Nero Wolfe cookbook and costs about one tenth as much. It'll be my 'go-to' recipe for all but the very most festive occasions. KS
1/8/2013
Love this recipe but I did change it a little...deglazed the pan with brandy instead of wine and, after I cooled the liver mixture I added 2 tsp. of brandy and 1/4 cup of cold butter to the food...