Chicken Liver Pate

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I don't usually like liver, but this is an excellent pate. You can sub turkey liver for some of the chicken livers if you like. Source: Epicurious

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Ingredients [?]

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  • add   1/2 teaspoon salt
  • add   3 tablespoons unsalted butter
  • add   1/3 cup chicken broth
  • add   1/4 teaspoon ground allspice
  • add   1/2 lb chicken livers
  • add   1 small onion
  • add   3 tablespoons well-chilled heavy cream
  • add   1/2 teaspoon cognac
  • add   crackers or toast


  1. Thinly slice onion.
  2. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through.
  3. Drain liver mixture in a sieve and in a food processor or food mill purée with butter, Cognac, and salt until smooth.
  4. To facilitate cooling, transfer pâté to a plate and spread.
  5. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
  6. In a small bowl whisk cream until it holds stiff peaks and fold in pâté.
  7. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
  8. Serve pâté with crackers or toasts.