Potluck suppers in Port Union, Nfld., often sport C. Milley Johnson’s delightful brandied pâté.
Brandied chicken liver pâté
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2 1/2 cups (625 mL)
- 500 g chicken livers
- 1/3 cup butter
- 1 small onion , finely chopped
- 2 garlic cloves , minced
- 1/4 cup brandy
- 1/2 tsp salt
- 1/4 tsp crushed dried rosemary
- 1/4 tsp fresh-ground black pepper
- 1/4 tsp nutmeg
- 1 tsp coarsely cracked black pepper , optional
- Wash chicken livers and drain. Remove any membranes and slice livers in half. Melt butter in a large frying pan set over medium heat. Add onion and garlic. Cook, stirring occasionally, until onion has softened, about 5 minutes.
- Add chicken livers, brandy, salt, rosemary, pepper and nutmeg. Sauté, stirring often, until livers are brown on the outside but still pink in the centre, about 4 minutes.
- Turn entire mixture into a food processor or blender. Whirl, stopping and scraping sides often, until smooth. Mixture will be very soft but will firm up as it cools. Taste and stir in cracked black pepper, if you wish. Pour into a small crock or bowl. Cover with clear wrap, pressing it onto the surface. Refrigerate until chilled, at least 2 hours or up to 2 days. Sprinkle with chopped parsley when ready to serve. Surround with crisp crackers and provide a small knife for spreading.
Nutrition (per serving)
- 2.1 g,
- 0.3 g,
- 2 g,
- 49 mg.