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; 118 milliliters dry white wine; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 2 cloves garlic, minced; 1 teaspoon ground black pepper; 237 milliliters milk; 2 larges onions, thinly sliced; 1 teaspoon salt; 118 milliliters unsalted butter

Jo's Chicken Liver Pate is a gluten free and primal recipe with 12 servings. One serving contains 142 calories, 7g of protein, and 10g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. It is a very reasonably priced recipe for fans of Mediterranean food. Head to the store and pick up salt, ground pepper, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 6 hours and 30 minutes.

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