MOM'S CHICKEN LIVER PATE

MOM'S CHICKEN LIVER PATE image

Yield 2 1/2 cups

Number Of Ingredients 11

Previous Next

3/4 cup unsalted butter, room temperature
4 bacon slices, chopped
1 1/2 cups chopped onion
1 garlic clove, minced
12 oz. chicken livers, trimmed
1 large Granny Smith apple, peeled, cored, cut into 1/4"-1/3" cubes (about 1 1/3 cups)
1 tbsp. chopped fresh marjoram
2 hard-boiled eggs, peeled, quartered
2 tbsp. dry Sherry, bourbon or Cognac
1 1/4 tsp. salt
Rye bread slices, toasted

Steps:

Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add bacon and saute until translucent, about 3 minutes. Add garlic and stir one minute. Add chicken livers, apple and marjoram; saute until livers are no longer pink inside and apple is soft, about 8 minutes. Transfer warm liver mixture to processor. Add hard-boiled eggs, Sherry and salt; puree until almost smooth. Transfer mixture to fine to medium sieve set ofver large bowl. Using sturdy rubber spatula, press mixture through sieve into bowl. Mix in remaining 1/2 cup butter. Season pate to taste with freshly ground pepper. Transfer to small serving bowl. Garnish pate with parsley and serve with toasted rye bread. NOTE: Can be made 4 days ahead. Cover and chill.