Recipe: CHICKEN LIVER PÂtÉ

Last update: November 11, 2009 - 5:57 PM

CHICKEN LIVER PÂtÉ

Serves 6 to 8 as an appetizer.

Note: This recipe must be prepared in advance. Adapted from the Nov. 15, 1972, edition of Taste.

• 1 rib celery, chopped

• 1 tbsp. freshly chopped parsley

• 8 peppercorns

• 11/2 tsp. salt, divided

• 4 c. water

• 1 lb. chicken livers

• 1/2 tsp. Tabasco sauce

• 1/2 tsp. freshly ground nutmeg

• 2 tsp. dry mustard

• 1/4 tsp. ground cloves

• 1/2 garlic clove, minced

• 1/2 c. minced onion

• 1 c. (2 sticks) unsalted butter, at room temperature, cut into small pieces

• 2 tbsp. Cognac or other brandy

Directions

In a large saucepan over high heat, combine celery, parsley, peppercorns, 1/2 teaspoon salt and 4 cups water and bring to a boil; reduce heat and simmer 5 minutes.

Add livers, cover and simmer 10 minutes. Transfer livers (discard remaining ingredients) to a food processor fitted with a metal blade. Add remaining 1 teaspoon salt, Tabasco sauce, nutmeg, dry mustard, cloves, garlic, onion, butter and Cognac and pulse until mixture is smooth and completely blended.

Pack pâté into a 3-cup mold or bowl, cover with plastic wrap and refrigerate at least 3 hours (but preferably overnight) before serving with crackers or bread.

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