best chicken liver pate
This is good any time of the year but especially at holiday celebrations. I plate it in small ramekins. I freeze any that I don't use within a couple of days so I can quickly defrost them as needed.
yield
serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For best chicken liver pate
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1 lbchicken livers
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1/2 cdry white wine
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1/2 cwater
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1 tspchicken stock base
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1 tspparsley flakes or twice as much fresh chopped parsley
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1 Tbspinstant minced onion or twice as much fresh onion chopped fine
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1/4 tspginger
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1 Tbspsoy or tamari sauce
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1/2 csoft butter
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1 tspbon appetite spice or whatever blend you like
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1/4 tspdry mustard
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1 dashnutmeg
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1 Tbspbrandy
How To Make best chicken liver pate
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1Combine first eight ingredients and bring to a boil. Reduce heat and simmer 20 minutes.
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2Cool livers in liquid; drain – reserving some liquid. Put livers in food processor and blend. Add remaining ingredients. Process until well mixed and smooth. If too thick, add small amount of cooking liquid. Store covered in fridge at least 24 hours.
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