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Colleen's Chicken Liver Pate

Colleen's Chicken Liver Pate

Cost $12, save $15

Source: Recommended by CookPal

  • 64 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Main Ingredients

    • 1 pound chicken livers, trimmed
    • 🥛 1 cup milk

  • Butter and Oils

    • 🧈 8 tablespoons cold unsalted butter, divided

  • Vegetables and Herbs

    • 🧅 1 small yellow onion, chopped
    • 🧄 2 cloves garlic, smashed
    • 1 teaspoon fresh thyme
    • 2 bay leaves

  • Spices and Condiments

    • 1 tablespoon whole black peppercorns, divided
    • 1 teaspoon red pepper flakes
    • 1 tablespoon balsamic vinegar
    • 🧂 Salt and ground black pepper to taste

  • Alcohol

    • 2 teaspoons Scotch whiskey

STEPS

1

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

2

Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoons black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.

3

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.

4

Remove from heat and cool slightly, 5 to 10 minutes.

5

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.

6

Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

NUTRIENTS

Per 1 serving

🔥

253

Calories

  • 14
    Protein
  • 5
    Carbs
  • 20
    Fats

💡 Serve with toasted baguettes or sturdy crackers for the best texture.To ensure a silky pate, blend the mixture thoroughly and strain if necessary.If you don't want to use Scotch whiskey, replace it with a similar spirit or omit.