Ingredients2 h 30 m servings 95 cals
- Place the chicken livers, onion, garlic, bay leaves, thyme, water, and 1 teaspoon of salt into a saucepan, and bring to a boil. Reduce heat to a simmer, and cook until the livers are cooked through, 7 to 8 minutes. Remove from heat, and let sit for 5 minutes. Remove bay leaves.
- Place the liver mixture into a food processor, and run the machine; add the butter to the mixture, about 1 tablespoon at a time. Add the hot pepper sauce, 1 more teaspoon of salt, the black pepper, and cognac to the running machine. Process until smooth; spoon into a crock or serving bowl, cover, and chill until firm.
Per Serving: 95 calories; 8 g fat; 0.5 g carbohydrates; 4 g protein; 97 mg cholesterol; 301 mg sodium. Full nutrition
ReviewsRead all reviews 4
Delicious, traditional recipe! I did use chicken broth rather than water but otherwise followed the recipe and I could not be more delighted. It is smooth, flavorful and easy to prepare.
We loved this. Of course, we love pate but this one reminded me of the Chicken Liver pates that we ate in Tuscany...and that's a good thing. This does make quite a large batch of pate, so have...