If you are trying to find a way to use up the extra chicken or turkey livers from a roasting chicken, this paté recipe will help. It will also brighten up your lunch or snack time with a delightful mixture of apples, onions and liver.
This pate also makes a great, fresh - from - the - kitchen present. Just remember that it should be eaten within 7 days.
Makes about 3 cups pate.
Prep Time: 20 minutes
Cook Time: 30 minutes
Refrigerate: 4 hours
Total Time: 4 hours, 50 minutes
Yield: 3 cups
- 7 oz. (200 g.) butter, divided
- 8 oz. (225 g.) chicken liver
- 1/2 c. (80 g.) chopped onion
- 7/8 c. (125 g.) peeled, chopped apple
- 7/8 c. (200 ml) whipping cream
- 1 bay leaf
- 1 small cinnamon stick
- 2 twigs fresh thyme or 1/2 tsp. dried
- 2 T. port wine or Madeira
- Pinch of salt
- Pepper to taste
Chop the chicken liver, removing any veins or membranes.
Melt 2 tablespoons of butter in a pan.
Cook the chicken liver in the butter until brown on all sides, 3 - 4 minutes. It does not have to be done on the inside. Remove from pan.
Add a bit more butter to the pan and sauté the onion and apple pieces in it until soft and starting to brown. Add the liver back to the pan.
Pour the port wine over the liver, add the bay leaf, cinnamon stick and thyme twigs. If you only have dried thyme, rub it between your fingers a bit to break into small pieces.
Cook for a further 5 minutes or so, until all liquids have evaporated. Remove from heat. Remove the spices (do not worry about the dried thyme, just the twigs).
Heat the whipping cream in a small pan, but do not boil.
Place the liver mixture in a blender or food processor with chunks of the rest of the butter. Pour the hot cream over this and blend until smooth.
Pour through a fine sieve into a clean bowl. The sieve catches any large debris the food processor missed. The liquid should be runny.
Ladle liquid into clean, glass jars (such as small canning jars) and close tightly. These cannot be processed for canning. Try half cup or eight ounce canning jars with decorated lids for a nice presentation.
Refrigerate for several hours before serving. The pate will be soft and spreadable.
More on bread spreads and patés.