Chicken Liver Pate with Currants
Recipe information
Recipe Icon - Master recipes
Cooking:
20 min.
Recipe Icon - Master recipes
Servings per container:
32
Recipe Icon - Master recipes
Source:

Ingredients for - Chicken Liver Pate with Currants

1. Dried currants - ½ cup
2. Brandy-based orange liqueur (such as Grand Marnier®) - 2 tablespoons
3. Butter, divided - 1 cup
4. Onion, finely chopped - 1
5. Garlic, minced - 2 cloves
6. Chicken livers, trimmed - 2 pounds
7. Heavy whipping cream - ½ cup
8. Dried thyme - 1 teaspoon
9. Ground allspice - ½ teaspoon
10. Salt and ground black pepper to taste - ½ teaspoon

How to cook deliciously - Chicken Liver Pate with Currants

1. Stage

Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.

2. Stage

Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.

3. Stage

Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.

4. Stage

Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.