Chicken liver pâté

Chicken liver pâté

Chicken liver pâté is one of the recipes I made from our book recently (page 18). Chicken livers are not necessarily on one’s weekly shopping list, but after making this pâté again, I wondered why we don’t make better use of chicken livers. They are generally available, relatively inexpensive, and very high in protein, iron, zinc, and A and B-group vitamins.

Chicken liver pâté is a popular happy hour snack and makes a super a light meal when served with brown bread (page 178) and salad. Chicken livers can also simply be fried with onions and a little bacon and served with fluffy mashed potatoes for a quick,  easy, and nutritional meal.

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Chicken liver pâté

Prep time:  40 mins

Cook time:  15 mins

Total time:  55 mins

Serves: 4-10

Ingredients

• 1 pound chicken livers
• 3 + 4 tablespoons butter
• 1 small onion, chopped
• 1 clove garlic, crushed
• 1 teaspoon dried thyme
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 3 tablespoons cream
• 2½ tablespoons sherry
• salt and pepper to taste

Instructions

1. Use kitchen shears to trim the liver if necessary.
2. Melt 3 tablespoons of butter in a pan and sauté the liver, onion and garlic until the liver is cooked. Sprinkle with the thyme and set aside to cool slightly.
3. Liquidize or blend the liver-onion mix with the lemon juice, Worcestershire sauce, cream, sherry, and a little salt and pepper, until smooth and creamy. Adjust the consistency with a tablespoon or two of boiling water if necessary.
4. Adjust the flavoring to taste and scoop the pâté into ramekins or an earthenware crock.
5. Melt the 4 tablespoons of butter and gently pour over the surface of the pâté to prevent discoloration.
6. Cover and refrigerate for at least a day before serving so that the flavors can blend and mellow.
7. Serve with brown or white bread, Melba toast or crackers.

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