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Epicurious

Chicken Liver Pâté

4.3

(9)

This is quick, easy and delicious - the perfect addition to a holiday buffet.

Recipe information

  • Yield

    Makes about 4 cups

Ingredients

1 1/2 pounds chicken livers, trimmed
3/4 cup (1 1/2 sticks) butter, room temperature
1/2 cup minced onion
2 tablespoon brandy
7 canned anchovy fillets, drained
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Lemon slices
Watercress
Assorted crackers and baguette slices

Preparation

  1. Step 1

    Cook chicken livers in large pot of simmering salted water until tender and cooked through, about 10 minutes. Drain chicken livers; cool.

    Step 2

    Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add brandy and bring to boil. Remove from heat. Cool completely.

    Step 3

    Finely grind livers, onion mixture, anchovies and remaining 1/2 cup butter in processor. Add allspice, nutmeg and cayenne pepper and process mixture until smooth. Season to taste with salt and pepper. Transfer to serving bowl. Refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated.)

    Step 4

    Garnish pâté with lemon slices and watercress. Serve pâté with crackers and baguette slices.

TagsSpreadsBrandyAlcoholBeveragesEuropeanLiverPoultryOnionRoot VegetableVegetableAnchovyFishSeafoodStarterSnackDinnerBrunchNut FreeEasyQuickMake AheadSimmerFood ProcessorNew YearsBon Appétit
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