Chicken Liver Pate

Tracy K's Note:

I don't usually like liver, but this is an excellent pate. You can sub turkey liver for some of the chicken livers if you like. Source: Epicurious

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 small onion
• ½ lb chicken liver
• 1⁄3; cup chicken broth
• ¼ teaspoon ground allspice
• 3 tablespoons unsalted butter , softened
• ½ teaspoon cognac , to taste
• ½ teaspoon salt
• 3 tablespoons well-chilled heavy cream

Accompaniment

• crackers or toast

Directions:

1. Thinly slice onion.
2. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through.
3. Drain liver mixture in a sieve and in a food processor or food mill purée with butter, Cognac, and salt until smooth.
4. To facilitate cooling, transfer pâté to a plate and spread.
5. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
6. In a small bowl whisk cream until it holds stiff peaks and fold in pâté.
7. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
8. Serve pâté with crackers or toasts.