Name: Chicken Liver Pate with Currants
Prep time: 20 min
Cook time: 20 min
Yield: 32
Ingredients: Dried currants - ½ cup; Brandy-based orange liqueur (such as Grand Marnier®) - 2 tablespoons; Butter, divided - 1 cup; Onion, finely chopped - 1; Garlic, minced - 2 cloves; Chicken livers, trimmed - 2 pounds; Heavy whipping cream - ½ cup; Dried thyme - 1 teaspoon; Ground allspice - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon

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.