Chicken Liver Pate

By MaryEllen

Ingredients

• 20 oz Chicken livers
• 1 stick butter
• 1/2 cup Shallots, sliced thinly
• 1/3 cup Brandy
• 1/2 cup heavy cream
• Servings: 10
• Nutrition Facts
• Serving size: 1/10 of a recipe (3.2 ounces).
• Recipe Type: Appetizer, Meat, Snack
• Tips
• Recipe says the fine sieve direction is optional. Do not omit it if you want a truly smooth pate.
• Reviews
• 5 stars - Just an excellent recipe. - ME 2/24/2009
• Source
• Author: J. Betski's recipe
• Source: N&O Recipe requests

Preparation

Step 1

1. If the livers are frozen, thaw in the refrigerator. Drain the livers in a colander or strainer to remove excess liquid. Set aside.

2. Melt the butter in a sauté pan over medium heat. Add the shallots and cook them until transparent but not browned, 5-10 minutes. Add the chicken livers, season with salt and pepper and turn heat to high. Sauté briefly to lightly sear the livers.

3. Remove the pan from the heat and add the brandy. Flambé with a long match . Do not extinguish the flame, but allow it to die down on its own.

4. When the flame is extinguished, add the cream. Cook until the cream has reduced to a consistency that coats the back of a spoon. While the cream is reducing, check frequently for the doneness of the livers by cutting into one of them with a knife. When done the livers should still be a little pink, moist rather than crumbly. If the livers are done, remove them to a plate and continue to reduce the cream. Return the livers to the pan when the cream is reduced to the desired consistency.

5. Transfer the contents of the pan to a food processor and puree until very smooth, about 3-4 minutes.

6. Using a bowl scrapper or spatula push the mixture through a tamis or fine strainer. While not absolutely necessary, this step will eliminate the grainy texture in the livers and give the mousse a smooth airy texture.

7. Pour the mixture into a shallow bowl and adjust the seasoning. The mousse should be well seasoned as the intensity of the seasonings will be reduced when the mixture is cold. Cover and chill until the mixture is solidified. Serve with crusty bread, crackers or pretzels for toast.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 193.04
Calories From Fat (65%) 124.71
% Daily Value
Total Fat 14.12g 22%
Saturated Fat 8.07g 40%
Cholesterol 228.1mg 76%
Sodium 44.81mg 2%
Potassium 164.48mg 5%
Total Carbohydrates 1.93g <1%
Fiber 0g 0%
Sugar 0.01g
Protein 10.01g 20%