Spread this creamy pate on bread or crackers for an instant party hit!
Chicken liver patelooks atrocious, tastes great!
And then you’re secretly happy because that means there’s more for you.
Elise Bauer
Chicken liver pate is perfect for spreading over crackers or toasted thin baguette slices.
It’s best served chilled, and because of its richness, a little goes a long way.
Refrigerator: Refrigerate chicken liver pate tightly covered for up to 1 week.
Elise Bauer
Each time you dip into the pate, you will need to reseal the top to preserve it.
Store in the freezer for up to 3 months.
Thaw the pate overnight in the refrigerator.
Elise Bauer
This recipe makes a lot.
you’re able to easily halve (or double).
Do not let it burn.
Elise Bauer
Add the shallots and saute for 1 minute.
Be sure to space them well in the pan so they can brown more easily.
Sprinkle salt over the livers.
Elise Bauer
Flip the livers when one side browns, about 2 minutes.
Take the pan off the heat and add the brandy.
If it does, cover the pan for a moment.)
Elise Bauer
Turn off heat and allow the mixture to cool.
Put the mixture into a food processor or blender and pulse a few times to combine.
Add the remaining butter and the cream and puree.
The mixture will look a little loose, but it will firm up in the fridge.
The pate will last a week or so in the fridge.
Each time you dip into the pate, you will need to reseal the top to preserve it.
Serve spread on crackers or baguette slices.
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