Chicken Liver Pate with Currants

Name: Chicken Liver Pate with Currants
Total time: 181 min
Yield: 32 Servings
Ingredients: ½ cup dried currants; 2 tablespoons brandy-based orange liqueur (such as Grand Marnier®); 🧈 1 cup butter, divided; 🧅 1 onion, finely chopped; 🧄 2 cloves garlic, minced; 2 pounds chicken livers, trimmed; ½ cup heavy whipping cream; 1 teaspoon dried thyme; ½ teaspoon ground allspice; 🧂 Salt and ground black pepper to taste

Cost $10, save $20

Source: Recommended by CookPal

181 Min
32 Servings
$10

Chicken Liver Pate with Currants

Cost $10, save $20

Source: Recommended by CookPal

181 Min
32 Servings
$10

INGREDIENTS

Main Ingredients
- ½ cup dried currants
- 2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
- 🧈 1 cup butter, divided
- 🧅 1 onion, finely chopped
- 🧄 2 cloves garlic, minced
- 2 pounds chicken livers, trimmed
- ½ cup heavy whipping cream
- 1 teaspoon dried thyme
- ½ teaspoon ground allspice
- 🧂 Salt and ground black pepper to taste

STEPS

Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.

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.

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.

Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

NUTRIENTS

Per 1 serving

🔥

106

Calories

5
Protein
3
Carbs
8
Fats

💡 Serve with crusty bread or crackers for a delicious appetizer.To ensure a smooth texture, blend the mixture thoroughly in the food processor.Make this dish a day ahead to allow the flavors to meld perfectly.