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Chicken-Liver Pate


Recipe (click to expand)

2/3 c Half&half

1 sm Onion, chopped

1 lb Chicken livers

1/4 c Flour

1 t Salt

-dash hot pepper sauce 2 T Butter

1 Clove garlic, minced

2 Eggs

2 T Brandy

1/2 t Each, sage & thyme

-Chopped fresh parsley Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl half&half, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree

oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to cool 30 minutes. with can opened cut around bottoms of cans and push bottoms through to unmold pates. Chill completely. Then roll in chopped parsley, wrap in plastic and again in foil. Can be refrigerated up to 1 week or frozen 3 weeks.

Chicken Liver Pate, Chicken Liver Pate | SimplyRecipes.comBBC - Food - Recipes : Easy chicken liver pateChicken liver pate | Tesco Real FoodTraditional Chicken Liver Pate | guide2healthHow to make perfect chicken liver pate | Life and style | The GuardianChicken Liver - Hiroko's KitchenYes, Raw Chicken Liver Pate can carry Campylobacter | Marler BlogChicken Liver Pate Recipe | gasu2022tronu2022ou2022myGastronomer's Guide: Chicken Liver Pate


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