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Chicken Liver Pate Crock With Apples And

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Ingredients

Adjust Servings:
1 lb chicken liver, rinsed and trimmed of fat
3/4 cup milk
1 1/4 cups unsalted butter
1 small onion, peeled and thinly sliced
1 small green apple, peeled, cored, thinly sliced
1/4 cup calvados or 1/4 cup brandy
1/4 cup heavy cream
1 1/2 teaspoons kosher salt
1/2 teaspoon hot pepper sauce
fresh ground black pepper

Nutritional information

185.6
Calories
158 g
Calories From Fat
17.6 g
Total Fat
10.7 g
Saturated Fat
142.9 mg
Cholesterol
196.8 mg
Sodium
2 g
Carbs
0.2 g
Dietary Fiber
0.9 g
Sugars
5.5 g
Protein
75g
Serving Size

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Chicken Liver Pate Crock With Apples And

Features:
    Cuisine:

    I love all kinds of pate, and this one is at the top of my list. This is from Barbara Kafka's Party Foods: Small and Savory . Family and friends devour this in a flash. Prep time includes soaking and chilling.

    • 350 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    Chicken Liver Pate Crock With Apples and Onions, I love all kinds of pate, and this one is at the top of my list This is from Barbara Kafka’s Party Foods: Small and Savory Family and friends devour this in a flash Prep time includes soaking and chilling , Absolutely delicious! When I was growing up, my mom always soaked liver in milk, be it chicken or calves livers I think that’s why this pate is so good, as it makes it much milder tasting I did add the allspice So good! Thanks for posting!


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    Steps

    1
    Done

    Place Chicken Livers in a Bowl and Pour the Milk Over Them. Allow to Stand at Room Temperature For at Least Two Hours. Drain and Rinse.

    2
    Done

    Melt 4 Tbl. Butter in a Medium Skillet Over Medium Heat. Add Livers and Cook, Stirring, For About 4 Minutes, or Until Livers Are Brown All Over and Still Pink in the Center. Remove Livers With a Slotted Spoon to a Food Processor.

    3
    Done

    Return Pan to the Heat and Stir in Onions. Cook Over Medium Heat, Stirring Frequently, For About 5 Minutes, or Until Softened. Stir in Apples and Cook For 3 Minutes Longer, Until Slightly Soft. Remove from Heat and Scrape Into the Workbowl With the Livers.

    4
    Done

    Return Pan to Low Heat; Deglaze Pan With Calvados and Pour Over Livers.

    5
    Done

    Add Cream, Salt, Pepper and Hot Pepper Sauce and Process Mixture Until Smooth. Add Remaining Butter in Pieces With the Motor Running and Process Until Very Smooth.

    6
    Done

    Pour Mixture Into Decorative Crock(s). Cover With Plastic Wrap and Refrigerate For at Least 3 Hours.

    7
    Done

    Note: the First Time I Made This Was For a Bridal Shower. I Had Failed to Notice the Chilling Period, and Ended Up Putting the Pate Warm from the Processor on the Table. the Ladies Wolfed It Down in Record Time, So Be Guided.

    8
    Done

    Note2: Do not Under Any Circumstances Use Margarine in Place of Butter.

    9
    Done

    Note3: I Sometimes Add About 1/4 Teaspoons Ground Allspice.

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    Ophelia Mcclure

    Soufflé sorceress whipping up light and fluffy soufflés that are a feast for the eyes.

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