I love pate, preferably duck liver, but I also like chicken liver pate. There is a party Saturday and I wanted to practice. This recipe is adapted from Food Network.

Chicken Liver Pate

1 lb (500 g) fresh chicken livers, cleaned
1 cup (250 ml) milk
1 stick (125 ml) cold unsalted butter, cut into pieces
1 cup (250 ml)chopped yellow onion
2 teaspoons (10 ml) minced garlic
1 Tablespoon (15 ml) capers drained
2 bay leaves
1/2 teaspoon (2 ml) dried thyme or 1 tsp fresh chopped
1/2 teaspoon (2 ml) salt
1/2 teaspoon (2 ml) freshly ground black pepper
1/4 cup (60 ml) brandy or cognac


  1. Soak  the livers in milk for 2 hours, drain well.
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  3. Over medium high heat in a heavy skillet, melt half the butter. Add the onions  and cook stirring about 3 minutes
  4. Add the garlic, cook for 30 seconds.
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  6. Add chicken livers, the capers, bayleaves, thyme, salt, and pepper and cook  until livers are browned on outside, but still pink on inside. About 5 minutes.
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  8. Add the cognac and cook  until most of the liquid is gone and the livers are tender.
  9. Remove from heat and let cool slightly, discard the bay leaves.
  10. Puree the  the liver mixture in a food processor, add the remaining butter and pulse to blend.  It’s not very pretty.
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  12. Check seasonings and pack into ramekins, cover in plastic and refrigerate 5-6 hours.
  13. Serve with small toast rounds, good mustard, cornichons, and capers. It is delicious liver spread. I’ll make this for sure for the party!
    Until next time, Eat Well & Keep Digging!