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Chicken Liver Pate Categories: appetizers, poultry ----INGREDIENTS---- 6 tablespoon butter 2 medium onions; finely chopped 1 garlic clove; crushed 1 lb chicken livers, trimmed halved 1/2 teaspoon salt 1/4 teaspoon thyme 1/4 teaspoon tarragon 1/8 teaspoon pepper; freshly ground 2 tablespoon cognac; or brandy 1. In a large frying pan, melt 2 T of the butter over moderately low heat. Add onions and cook until onion i ssoft, about 5 minutes. Add garlic and cook for 1 minute longer. Transfer to a food processor or blender. 2. Melt remaining 4 T of butter in the same pan. Add livers and saute over medium-high heat, tossing, until browned outside but still rosy inside, 3 to 5 mintues. Sprinkle withk salt, thyme, tarragon, pepper, and Cognac. Cook, scraping up any browned bits from the bottom of the pan, for 1 minute. Scrap liver and pan juices into food processor. Puree until smooth. Scrape into a serving bowl or crock. Let cool to room temperater. Cover and refrigerate until cool, several hours or overnight. From: 365 Ways to Cook Chicken. Yield: 8 servings |
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