Chicken Liver Pate
You either love chicken liver or hate it, but if you are a chicken liver fan, you’ll love this luxurious spread that’s perfect for holiday entertaining, or as a great spread to top your morning bagel. Any liver can be used, but chicken livers produce a very mild, creamy spread.
1 ½ lbs fresh chicken livers
1 small yellow onion, minced
4 tablespoons butter
1 chicken bouillon cube (or 1 tsp chicken granules)
2 tablespoons cream sherry (or brandy)
3-4 tablespoon heavy cream
freshly grated coarse black pepper
Wash the livers and drain on paper towels. With a sharp knife cut each liver in half and remove any of the connective tissue and membranes.
In a medium sauté pan melt the butter and add the onions along with the chicken cube and sherry. Cook over medium heat until the onions are translucent. As the onions are cooking the bouillon cube should soften enough to mash with a fork to blend into the onions (if using granules, they should dissolve).
Add the chicken livers and continue to cook for 7-10 minutes or until they just barely loose all of their pink color. Do not overcook or they may become bitter. Remove from the heat and set aside to cool.
If a very fine pate is desired process the entire mixture in a small food processor (or with a stick blender) till smooth adding 3-4 tablespoons of heavy cream. If a more rustic spread is desired omit the cream and mash the livers well with a fork until desired texture is achieved. Season either method with black pepper to taste and with a spatula remove mixture to a glass serving bowl large enough to hold the entire batch. Cover with plastic wrap touching the surface of the pate and refrigerate till ready to serve.
Serve chilled with crackers, toasted baguette slices, stuffed into sautéed mushroom caps, as a base for Vietnamese Banh Mi sandwiches or as a spread on bagels for breakfast.
Optional (but not needed) add-ins: after processing fold in ½ cup pistachios, chopped dried fruit, chopped fresh herbs, cooked chopped bacon