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.
- 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
- Use kitchen shears to trim the liver if necessary.
- 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.
- 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.
- Adjust the flavoring to taste and scoop the pâté into ramekins or an earthenware crock.
- Melt the 4 tablespoons of butter and gently pour over the surface of the pâté to prevent discoloration.
- Cover and refrigerate for at least a day before serving so that the flavors can blend and mellow.
- Serve with brown or white bread, Melba toast or crackers.