Chicken liver pate

My mother-in-law Carol Mason taught me how to make this recipe with the livers from the giblet package inside whole chickens. You will need half a pound of livers for this recipe, so save them up. Each time you receive a liver from the giblets, put it in a container in the freezer. Continue to add livers until you have enough. This is worth the wait!

Recipe serves Active time Total time
8 - 10 people as an appetizer
3h 30m
Special equipment needed
Food mill, optional
3 tablespoons butter
1/2 cup finely chopped onion
3 tablespoons butter
1/2 pound chicken livers
1/4 cup brandy
1 tablespoon whole milk
1/2 cup butter, room temperature
1 teaspoon lemon juice
salt, pepper
• Add a finely chopped Granny Smith apple to the onions in the initial sauté.
• Use Calvados instead of brandy.
• Use half and half or cream instead of milk.
• This will keep in the refrigerator 3 days.
• Melt 3 tablespoons of butter in a sauté pan over medium heat. Add the onion and sauté 5 minutes until soft.
• Add another 3 tablespoons of butter to the pan. Add the livers and sauté until the liver is just pink inside.
• Pour 1/4 cup of brandy over the livers and let it warm for about 30 seconds. Averting your face, light the brandy on fire. Let the flames burn for 30 seconds shaking the pan. If the fames don’t subside, blow them out.
• Put 1 tablespoon of milk in the blender. Add the contents of the pan to the blender. Purée until smooth. Because the contents of the blender are hot, keep your hand on top of the lid as the pressure inside may pop off the top.
• Put the liver mixture through a food mill to get it as smooth as possible. This step may be skipped, although the creaminess will be diminished.
• Refrigerate in a covered container until cold, 1 - 2 hours.
• Beat in the room temperature butter, add the lemon juice, and season to taste. Refrigerate again until cold, about 1 hour.

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