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Colleen's Chicken Liver Pate

5

521 min

Colleen's Chicken Liver Pate

Colleen's Chicken Liver Pate Photo 1

Category

Pate Recipes

Time

521 min

Serving

6 persons

Calories

253

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • chicken livers: 1 pound (trimmed)
  • milk: 1 cup
  • unsalted butter: 8 Tbsp (divided, cold)
  • yellow onion: 1 piece (chopped)
  • whole black peppercorns: 1 Tbsp (divided)
  • garlic, smashed: 2 clove
  • red pepper flakes: 1 tsp
  • balsamic vinegar: 1 Tbsp
  • thyme: 1 tsp (fresh)
  • bay leaves: 2 piece
  • salt and ground black pepper: (to taste)
  • Scotch whiskey: 2 tsp

Metric Conversion

Stages of cooking

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  1. Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
    Colleen's Chicken Liver Pate Photo 2
  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 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
    Colleen's Chicken Liver Pate Photo 3
  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. Remove from heat and cool slightly, 5 to 10 minutes.
    Colleen's Chicken Liver Pate Photo 4
  4. 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.
    Colleen's Chicken Liver Pate Photo 5
  5. Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.
    Colleen's Chicken Liver Pate Photo 6

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