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Chicken Liver Pate with Currants

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"This has a tiny hint of something special that nobody seems to be able to identify, along with currents this is a unique pate."
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4 h 26 m servings 106 cals
Original recipe yields 32 servings (4 cups)

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  1. Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
  2. Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
  3. Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
  4. Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.


  • Cook's Note:
  • If you leave out the currants, be sure to still add the orange brandy to the mix.

Nutrition Facts

Per Serving: 106 calories; 8.3 g fat; 2.8 g carbohydrates; 4.7 g protein; 123 mg cholesterol; 61 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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