This pate is basically adapted from the great Julia. It lasts for about a week and makes enough for a good sized dinner party. Serve on crackers or crusts of bread fried in olive oil. It’s also great on leftover turkey sandwiches.
- 1 lb chicken livers
- 2 tbsp minced green onion
- 1 tbsp minced shallot
- 1 tbsp minced garlic
- 2 tbsp butter
- 1/3 cup cognac
- 1/3 cup whipping cream
- 1 tbsp fresh oregano
- 1/2 cup melted butter
Wash livers and remove any blackish spots. Cut into bite sized pieces. Melt two tablespoons butter in a saute pan and cook onions over medium heat until softened. Add garlic and cook until fragrant. Add livers and oregano and fry until all the pink is gone from the outside. Scrape into a blender. Pour wine into pan and deglaze it. Cook down by half then add to liver mixture. Add cream and blend to a smooth paste. Pour in melted butter and blend again. Force the mixture through a sieve and taste for seasoning. Pack into a bowl and chill for four hours.
Speaking of Julia: Remember to “save the liver.” http://www.hulu.com/embed/739Vg5LOox0HpooK6jqi_A
I’ve never had Liver (believe it or not) and would love my first time to be like this!!
Great way to use up chicken livers and also bread crusts ! And looks delicious.
Yum! I’ve only had fried chicken livers (with gravy and mashed potatoes…). I bet this would be wonderful too! Wonder if I could talk the rest of my family into it?
My favorite snack. 🙂
delicious, Greg. I love chicken liver pate – I’ve a recipe for it myself :D.
I adore chicken liver paté but haven´t made it for ages. Thanks for reminding me and yours looks gorgeous!
Lasts for about a week – never – not in our home.
Excellent – I love chicken liver paté too!
A week? Seriously? Hubby would eat it all at dinner…
And regret it later 😉
Love paté. This recipe has everything good in it.
my husband would have to agree with you- he is in love with chicken liver. His mom used to put it on crackers as a snack for him. I was appalled to learn this news but hey- whatever works! LOL! I have recently been turned into chicken liver fan so this actually looks great!
Yum, the whipping cream gives it a mousse-like quality, so smooth and creamy. And the addition of the cognac is wonderful. Just lovely.
Chicken livers certainly do rule and so does homemade pâté.
Pate is my newest addition to the appie family.. this looks like a good one! My cheeky daughter’s boyfriend had never eaten it before and called it “meat spread”.. lol!
I just might have to try this! And if no one else at home wants any, well, GOOD!
Pâté is one of of my all time favorite nosh-y foods. Soooo delicious. I also love chopped liver. But liver and onions? Not so much (and I’m from the south, who knew?) . . .
You just can’t beat Julia — unless you’re Dan Aykroyd. Great post!
I think I love chicken liver pate even more that fois gras, though I’ve never made it. Yours looks so easy and so delicious…you may have inspired me to try it for my next event!
I just haven’t worked up to liver yet…
Sadly, it would never last a week at our house. Nor would it feed a good sized dinner party. I’m pretty sure I’d make short work of it all on my own! 🙂
mmmm, this sounds rich and wonderful with all of the cream and brandy.
Duck liver next, Greg? This looks wonderful…but I have never made my own. So now, I have something new to conquer.
Um, liver? I’ll have to take a pass this time.
We chased it with Sambucca!
Just had my first pate a month or so ago. Good stuff!
Livers are wonderful! You can do so much with them. I love this fresh recipe.
I adore chicken liver paté. Sadly, Steve hates all liver except foie gras, so I seldom get it. I may have to make a batch up just for myself!
Wouldn’t last a week in our home… that is for sure.
I have never made chicken liver pate, I think my husband would love these
I love chicken livers, we usually use it in porridge’s
I love chicken liver, but alas, am a bit of a wuss when it comes to handling it, so tend to only eat it when it’s out. This looks like just the kinda things I’d order too!
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I love chicken livers but never made pate. What can I substitute for the cognac?
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