Chicken Liver Pate

Photo by www.recipetips.com

Ingredients

1 pound(s) chicken livers, trimmed
salt and pepper
8 ounce(s) butter
1 small onion, finely chopped
1 clove(s) garlic, minced
½ teaspoon(s) dried thyme or marjoram
¼ cup(s) brandy, cognac or sherry

Cut 7 tablespoons butter into small pieces and refrigerate. Melt the remaining 1 tablespoon in a heavy skillet. Add onion, cook 3 - 4 minutes, stirring occasionally. Salt and pepper livers and add to onions. Cook about 3 minutes each side, or until centers are just slightly pink. Don't overcook....

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Variations on Chicken Liver Pate

Chicken Liver Pâté
- 1/2 pound chicken livers
- 1 small onion
- crackers or toasts
- 3 tablespoons heavy cream
- 1/2 teaspoon salt
- 1/3 cup chicken broth
- 1/2 teaspoon Cognac
- +1 other ingredients
Chicken Liver Pâté
- French bread slices or crackers
- 1 teaspoon sugar
- 2 tablespoons medium-dry Sherry or brandy
- 3 tablespoons extra-virgin olive oil
- 3 large eggs
- +3 other ingredients
Chicken Liver Pâté
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice
- 7 canned anchovy fillets
- 1/2 cup onion
- 3/4 cup butter
- +5 other ingredients
Chicken Liver Pâté
- 1/2 cup water
- clove(s) 1 small garlic
- 1/2 pound chicken livers
- 1/2 small onion
- Toasted baguette slices
- 2 teaspoons Cognac or Scotch whisky
- +4 other ingredients
Chicken Liver Pâté
- 2-1/2 Tbs. Madeira
- 3 sprigs fresh thyme
- 1 medium clove garlic, chopped
- 9 oz. chicken livers (about 1 cup)
- +4 other ingredients
Chicken Liver Pate
- 1/4 teaspoon pepper
- 2 tablespoons brandy
- 1 cup butter or margarine, divided
- 2 medium onions, chopped
- 3/4 teaspoon salt
- +4 other ingredients