How to Make Fried Pate

Colleen's Chicken Liver Pate

Recipe Summary Colleen's Chicken Liver Pate

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 | Fried Pate

1 pound chicken livers, trimmed

1 cup milk

8 tablespoons cold unsalted butter, divided

1 small yellow onion, chopped

1 tablespoon whole black peppercorns, divided

2 cloves garlic, smashed

1 teaspoon red pepper flakes

1 tablespoon balsamic vinegar

1 teaspoon fresh thyme

2 bay leaves

salt and ground black pepper to taste

2 teaspoons Scotch whiskey

Directions

Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.

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.

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.

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.

Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

For longer storage, cover pate with a thin layer of melted butter, cover, and refrigerate or freeze.

Nutrition data for this recipe includes the full amount of milk. The actual amount of milk consumed will vary.

Info | Fried Pate

prep: 20 mins cook: 16 mins additional: 8 hrs 5 mins total: 8 hrs 41 mins Servings: 6 Yield: 6 servings

TAG : Colleen's Chicken Liver Pate

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