|
|
 Chicken Liver Paté | Status Approved | | Name |  Chicken Liver Paté | | Category | Appetizers & Snacks, European, Italian, Meats, Poultry | | Serves/Yields | Makes 12 crostini | | Source | Guido | | Difficulty | Easy | | Prep. Time | 20 minutes + sitting time. | | Cook Time | 15 minutes | | Introduction | | This paté is often served in Tuscany as an appetizer, spread over crostini or toasted slices of white bread. | | Ingredients | | 1 lb chicken livers
1 garlic_clove
4 oz unsalted_butter, divided
1 cup milk
1 Tbs lemon juice
1/2 onion , minced
1/2 cup beef stock
2 Tbs cognac or brandy
Salt and black pepper to taste.
Few fresh sage leaves.
Some capers to taste (optional)
Some fresh thyme to taste (optional) | | Directions | | Step: 1 | To prepare this paté you need to start a day in advance.
Clean and wash the chicken livers, and pat dry with a kitchen towel.
Cut livers in four pieces each, and put into a bowl with the milk.
Let marinate in the fridgre overnight. | | Step: 2 | Remove chicken liver from the milk, and pat dry.
In a frying pan, sautè onion and garlic with half of the butter, until onion is translucent.
Add the chicken liver and the sage (and thyme if you want) , adjust salt and pepper to taste and cook for 3 minutes. Add 1 Tbs brandy and after 3 minutes more, remove from heat and let cool. | | Step: 3 | In the food porcessor, process the chicken livers with the remaining butter, last Tbs of brandy, and the lemon juice until smooth
Mix untill the paté is soft and creamy. In case It's too dense, add the beef stock untill you get the desired consistency.
Chill in the fridge for at least two hours before serving.
Note: It's very good over Bruschetta!
|
Time submitted: Friday, May 05. 2006 at 11:46:26 Contributed By: guido
Rate It| Average score: 3.30 () votes: 52 |  |  |  | |  |  | Comments
No Comments Allowed for Anonymous, please register Re: Chicken Liver Paté (Score 1)
By paulamathers on Thursday, November 02, 2006 @ 09:57:51 CET
(User Info | Send a Message) | | This is lovely! I only needed 1/4 cup of stock to achieve the consistancy i wanted, it tastes fabulous! |
|
|
Printer Friendly
Email to friend
