Jo s Chicken Liver Pate
Nutrition :
187 calories,
3 stars -
based on 421 reviews
Yield : 12 servings
Ingredients
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1 pound chicken livers, rinsed and trimmed1 cup milk½ cup unsalted butter2 large onions, thinly sliced2 cloves garlic, minced1 teaspoon chopped fresh rosemary1 teaspoon chopped fresh thyme2 bay leaves½ cup dry white wine2 tablespoons drained capers1 teaspoon salt1 teaspoon ground black pepper
Directions
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Stir together the chicken livers and milk in a bowl. Set aside to soak for 2 hours, then drain and discard the milk.Melt the butter in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onions have softened and turned translucent, about 10 minutes. Stir in the rosemary, thyme, bay leaves, and drained chicken livers. Cook and stir until the livers have firmed on the outside but are still pink on the inside, about 5 minutes. Transfer the chicken livers to a bowl, and pour the wine into the skillet. Simmer until the wine has reduced to 1/4 of its original volume, then return the livers to the skillet, and continue cooking until no longer pink in the center, about 5 minutes more.Remove and discard the bay leaves. Scrape the livers into a blender or food processor, and add the capers, salt, and pepper. Puree until smooth, then scrape the mixture into a serving dish. Cover with plastic wrap, and refrigerate at least 4 hours until cold.
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