Jo's Chicken Liver Pate

Name: Jo's Chicken Liver Pate
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 12
Cuisine: Mediterranean, French, European
Ingredients: 2 bay leaves; 2 Tbsps drained capers; 454 grams chicken livers, rinsed and trimmed; 120 milliliters dry white wine; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 2 cloves garlic, minced; 1 teaspoon ground black pepper; 244 milliliters milk; 2 larges onions, thinly sliced; 1 teaspoon salt; 114 grams unsalted butter

Jo's Chicken Liver Pate is a gluten free and primal hor d'oeuvre. One serving contains 145 calories, 8g of protein, and 10g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes roughly 6 hours and 30 minutes. It is a very budget friendly recipe for fans of Mediterranean food. Head to the store and pick up garlic, capers, ground pepper, and a few other things to make it today.

Instructions

Stir together the chicken livers and milk in a bowl. Set aside to soak for 2 hours, then drain and discard the milk.

Ingredients you will need

Chicken Liver

Milk

Equipment you will use

Bowl

Melt the butter in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onions have softened and turned translucent, about 10 minutes. Stir in the rosemary, thyme, bay leaves, and drained chicken livers. Cook and stir until the livers have firmed on the outside but are still pink on the inside, about 5 minutes.

Ingredients you will need

Chicken Liver

Bay Leaves

Rosemary

Butter

Garlic

Onion

Thyme

Equipment you will use

Frying Pan

Transfer the chicken livers to a bowl, and pour the wine into the skillet. Simmer until the wine has reduced to 1/4 of its original volume, then return the livers to the skillet, and continue cooking until no longer pink in the center, about 5 minutes more.

Ingredients you will need

Chicken Liver

Wine

Equipment you will use

Frying Pan

Bowl

Remove and discard the bay leaves. Scrape the livers into a blender or food processor, and add the capers, salt, and pepper. Puree until smooth, then scrape the mixture into a serving dish. Cover with plastic wrap, and refrigerate at least 4 hours until cold.

Ingredients you will need

Bay Leaves

Capers

Pepper

Salt

Wrap

Equipment you will use

Food Processor

Plastic Wrap

Blender

Equipment

Ingredients

Servings:

bay leaves 2Tbsps

drained capers 454grams

chicken livers, rinsed and trimmed 120milliliters

dry white wine 1teaspoon

chopped fresh rosemary 1teaspoon

chopped fresh thyme 2cloves

garlic, minced 1teaspoon

ground black pepper 244milliliters

milk 2larges

onions, thinly sliced 1teaspoon

salt 114grams

unsalted butter

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Billecart-Salmon Blanc de Blancs Grand Cru. It has 4.7 out of 5 stars and a bottle costs about 80 dollars.

Billecart-Salmon Blanc de Blancs Grand Cru

The fine mousse of delicate bubbles elegantly accompanies the glints of its gold color. A cuvée that will surprise you with its pure intensity of dry fruits aromas, almonds and fresh hazelnuts mixed with those of fruits of white flesh. The creamy sensation of the bubble associated to aromas of buttered brioche and mineral aromas. Persistent finish with a fresh and elegant sweetness.This great bottle will make a perfect marriage with caviar or fine oysters but also with grilled fish and seafood.