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How to Make Colleen's Chicken Liver Pate - A Step-by-Step Guide

If you are a fan of rich and creamy spreads, then you will surely love Colleen's Chicken Liver Pate. This classic French dish is a delicious and elegant way to enjoy the often overlooked chicken liver. Made with simple ingredients and bursting with flavor, this pate is perfect for entertaining or enjoying as a special treat for yourself.

With its smooth and velvety texture, Colleen's Chicken Liver Pate is a versatile dish that can be enjoyed in a variety of ways. Spread it on crackers...

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Ingredients

  • 1 pound chicken livers, trimmed
  • 1 cup milk
  • 8 tablespoons cold unsalted butter, divided
  • 1 small yellow onion, chopped
  • 1 tablespoon whole black peppercorns, divided
  • 2 cloves garlic, smashed
  • 1 teaspoon red pepper flakes
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme
  • 2 bay leaves
  • salt and ground black pepper to taste
  • 2 teaspoons Scotch whiskey

Information

  • Prep Time: 20 mins
  • Cook Time: 16 mins
  • Additional Time: 8 hrs 5 mins
  • Total Time: 8 hrs 41 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
  • Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
  • Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
  • Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

    • Nutrition

    253 cal.

    • Total Fat: 20g
    • Saturated Fat: 11g
    • Cholesterol: 317mg
    • Sodium: 83mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 14g
    • Vitamin C: 16mg
    • Calcium: 68mg
    • Iron: 6mg
    • Potassium: 238mg

    Categories

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