Cook the Book: Chicken Liver Pate

Name: Cook the Book: Chicken Liver Pate
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 59 milliliters brandy; 227 grams chicken livers, cleaned; 1 teaspoons chopped fresh sage, or 1/4 teaspoon dried sage; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp minced shallots; 2 Tbsps unsalted butter, at room temperature

Cook the Book: Chicken Liver Pate

Cook the Book: Chicken Liver Pate is a gluten free and primal hor d'oeuvre. One serving contains 154 calories, 10g of protein, and 8g of fat. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Head to the store and pick up brandy, butter, sage, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Soak the chicken livers in the brandy for 3 to 4 hours in a cool place; do not refrigerate.

Ingredients you will need

Chicken Liver

Brandy

Drain the livers and reserve the liquid.

Sauté the shallots in 1 tablespoon butter until wilted.

Ingredients you will need

Shallot

Butter

Add the chicken livers, sage, and salt and pepper to taste. Sauté until the livers are no longer pink inside, approximately five minutes.

Ingredients you will need

Salt And Pepper

Chicken Liver

Sage

Transfer the mixture to the bowl of a food processor, add the remaining butter, and process until smooth.

Ingredients you will need

Butter

Equipment you will use

Food Processor

Bowl

Add the reserved brandy and process for another 30 seconds.

Ingredients you will need

Brandy

Transfer to a bowl, cover, and refrigerate for at least 24 hours before serving.

Equipment you will use

Bowl

Equipment

Food Processor

Bowl

Ingredients

Servings:

59milliliters

brandy 227grams

chicken livers, cleaned 1teaspoons

chopped fresh sage, or 1/4 teaspoon dried sage 4servings

Kosher salt and freshly ground black pepper 1Tbsp

minced shallots 2Tbsps

unsalted butter, at room temperature

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Mouton Cadet Bordeaux Rouge. It has 4 out of 5 stars and a bottle costs about 12 dollars.