or how to transform cheap chicken livers in a treat fit for a king.
Occasionally my supermarket would have these tubs of chicken livers for sale in the poultry isle and they are extremely cheap so I usually go ahead and buy them. I happen to like liver and I enjoy a simple chicken liver and onion stir fry, but not everyone is like me.
On the other hand, many more people enjoy pate and is so much more expensive to buy than chicken livers. So here is a recipe for turning chicken liver in great (even if not very photogenic) pate!
- 2 cups chicken livers
- 2-3 spoons butter
- 1 small onion or shallot
- about 1 cup heavy whipping cream
- Marsala (or sherry, or madera, or passito)
- white wine
- First I rinse the chicken livers under running water to eliminate the coagulated blood. In the mean time, I slice a small onion or shallot and place it in a pan with a couple of spoons of butter and let it sweat. At this point, I dry off the chicken livers and slice them.
- When the onion is soft and sweet, I add the chicken livers and let them roast for a bit. I add a splash of white wine and let the livers cook through. Then I add the whipping cream and the marsala or other sweet wine.
- When the livers are well cooked I put everything in a blender and add as much whipping cream as needed to make the pate smooth. When the pate is well blended, I place it in a mold (or simply in a plastic container) and let it solidify in the fridge.
- Pate lasts quite long in the fridge especially if you cover it with gelatin.
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