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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.

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Recipe Summary

prep:
20 mins
cook:
16 mins
additional:
8 hrs 5 mins
total:
8 hrs 41 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.

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  • 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.

Substitute cognac or brandy for the Scotch whiskey if preferred.

For longer storage, cover pate with a thin layer of melted butter, cover, and refrigerate or freeze.

Editor's Note:

Nutrition data for this recipe includes the full amount of milk. The actual amount of milk consumed will vary.

Nutrition Facts

253 calories; protein 13.7g; carbohydrates 5g; fat 19.5g; cholesterol 317mg; sodium 83.3mg. Full Nutrition
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