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Chicken Liver Pate with Toast Points
Makes 2 Cups
*1 teaspoon olive oil
*1 teaspoon + 3 tablespoons unsalted butter, divided
*1 small onion, chopped
*Kosher salt and freshly ground black pepper to taste
*16 ounces fresh chicken livers
*1/4 teaspoon allspice
*Dash of nutmeg
*1/2 cup low-sodium, fat free chicken stock
*2 teaspoons cognac
*3 tablespoons creme fraiche or heavy cream
1Heat olive oil and 1 teaspoon butter in a medium skillet over low heat. Add onion, salt and pepper and cook until onions are translucent, about 10 minutes.
2Increase the heat to medium and add the chicken livers, allspice and nutmeg. Cook, stirring, for 2 minutes. Add chicken stock and cook over low heat for about 10 minutes or until the livers are cooked through and no longer pink in the center. Remove from the heat and drain through a fine mesh sieve.
3Place the chicken livers and onion into the bowl of a food processor and puree slightly. Add remaining 3 tablespoons of butter and cognac and puree again. Taste the mixture and adjust any seasonings as needed.
4Add creme fraiche and puree mixture until smooth.
5Transfer the pate to a single crock or individual ramekins. Cover with plastic wrap and refrigerate at least 1 hour before serving.
6Serve with toast points or baguette slices, baby cornichon pickles and a good-quality grainy mustard.
  • This recipe is best when prepared 1-2 days before serving.