Saturday, June 21, 2014

Chicken Liver Pate, Appetizer

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Appetizers and snack trays, which our family calls "snick snacks" are a must while gathering before a dinner, or party, especially on holidays.

Along with the expected cheese spreads and/or dips a good liver pate is always welcomed.  This recipe came from a friend who made it for a wedding anniversary party. She said the recipe had been in her family for generations.

The secret to its smoothness is the butter and the fact that the chicken livers are cooked in liquid, rather than sauteed, as many recipes call for. Cooking in water keeps them moist, and they pick up the flavors of the onion and garlic.

Serve with toasted bread rounds or crackers. Enjoy!
For other party appetizer ideas, which includes a sour cream liver sausage paste/pate, here's a link to my tried and true party delights.

Chicken Liver Pate
1 pound chicken livers
1 medium onion, diced
2 garlic cloves, diced
1 bay leaf
1/4 tsp. salt, or more to taste
1 cup water
1/4 tsp. ground nutmeg
pepper to taste
10 to 12 Tabs. butter (at room temperature)
2 hard boiled eggs peeled and chopped
2 Tabs. sherry brandy or wine
toasted bread rounds or crackers
optional garnishes: chives, green onion slices, chopped hard boiled eggs, parsley

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Rinse chicken livers and pat dry. Cut off any white connective tissue. In a saucepan, combine chicken livers, onion, garlic, bay leaf and salt. Add the water, cover, and bring to a simmer.

Simmer for 7 to 10 minutes, then set aside to cool. Discard bay leaf and drain off liquid. Add the cooked chicken livers, onion, garlic, pepper, chopped eggs and nutmeg to a food processor. Pulse until finely chopped, then add butter a few tablespoons at a time, pulsing to blend.
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When all butter has been added, add sherry, brandy or wine and process until a very smooth consistency. Transfer pate to small bowls or ramekins and cover with plastic wrap. Chill at least 4 hours.

When ready to serve, arrange with toasted bread rounds or crackers and garnish with chopped chives, green onions, parsley or more chopped hard boiled eggs. Makes 2 cups.

Estimated cost: $3.50 or less.