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Chicken Liver Pâté

Chicken Liver PâtéServe this chicken liver pâté with toast points or crackers, pickled onions, assorted mustards and sweet pickles.

Recipe Ingredients:

1 pound chicken livers, drained and halved
5 tablespoons butter, softened
2 shallots, chopped
1/4 cup brandy or cognac

Cooking Directions:

  1. In a large sauce pan, melt butter over medium heat.
  2. Add shallots and sauté until softened, about 4 minutes.
  3. Increase heat to high; add chicken livers. Sauté until browned and firm, about 5 minutes.
  4. Transfer chicken livers to the bowl of a food processor; cool for 10 minutes.
  5. To the food processor bowl, add cognac or brandy. Whirl until very smooth. Add shallots gradually; process until last of shallots is added.
  6. Transfer to bowl; cover and refrigerate until needed.

Makes 8 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.