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Easy Chicken Liver Pate
Easy Chicken Liver Pate
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
245 minutes
"Delicious homemade chicken liver pâté with caramelized onions, sweet apples, and velvety butter, effortlessly made in a food processor and stovetop."
Ingredients:
  • 1 cup butter, divided
  • 1 onion, quartered
  • 1 tart apple - peeled, cored, and quartered
  • 1 pound chicken livers, rinsed and trimmed
  • 0.25 cup brandy
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon lemon juice
  • 1.5 teaspoons salt
  • 0.25 teaspoon ground black pepper
  • 1 tablespoon butter, melted
Instructions:
  • Allow 1/2 cup butter to come to room temperature.
  • In a food processor with the steel knife blade, pulse the onion and apple until coarsely chopped.
  • In a large skillet over medium heat, melt 3 tablespoons of butter. Sauté the onion and apple until they are lightly browned, which should take around 5 to 10 minutes. Transfer the onion and apple to a food processor.
  • In the skillet over high heat, melt 5 tablespoons of butter. Cook the chicken livers until browned and cooked through, about 5 minutes. Reduce heat to low, pour in the brandy, and warm it up without stirring. Carefully ignite the brandy and let the flames subside.
  • Combine the chicken liver mixture with onion and apple in a food processor. Pour in the cream and blend until silky smooth. Chill the mixture in a bowl in the refrigerator for a minimum of 30 minutes until cool.
  • Cut the softened butter into pieces and process in the food processor; gradually add the liver mixture in three batches, blending for about 5 seconds each time. Once all the liver mixture is added, mix in the lemon juice, salt, and pepper until well combined.
  • Place the pate in an elegant serving dish or divide it into several small dishes. Drizzle 1 tablespoon of melted butter on top. Cover with plastic wrap, allowing some air to flow in. Chill in the refrigerator for about 3 hours until firm and perfectly set.

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