Chicken Liver Pate

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READY IN: 20mins
SERVES: 4-6
YIELD: 6 ramekins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak livers in milk for at least 2 hours and drain well.
  • Melt 4 tablespoons butter in a saute pan over medium heat.
  • Add onions and cook until soft (about 3 minutes).
  • Add garlic and cook for about 1 minute.
  • Add livers, 1 tablespoons peppercorns, bay leaves, thyme, salt & pepper.
  • Cook stirring until livers are brown on outside and pink inside (about 5 minutes).
  • Add cognac and cook until most of the liquid is gone.
  • Cool.
  • Discard bay leaves.
  • In food processor puree liver mixture.
  • Add remaining butter in pieces and pulsing to blend.
  • Fold in remaining tablespoon of green peppercorns and adjust seasonings to taste.
  • Pack in ramekins, cover and vacuum seal.
  • Refrigerate or freeze.
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