1 pound chicken livers
2/3 cup sliced onions
1 clove garlic - peeled and crushed
2 bay leaves crushed
1/4 tsp thyme leaves
1 cup water
1 tsp salt

combine all the above in a saucepan. bring to a boil, cover,and cook at a BARE SIMMER for 7-8 minutes.
Remove from heat and let sit for about 5 minutes

Take out the solids with a slotted spoon and place in a food processor and start to process adding in
1 1/2 cups of butter .... piece by piece.....then add

1 tsp of salt, freshly grond black pepper, and 2 tsp. of cognac or scotch whisky

Process until very creamy and completely smooth

This pate freezes perfectly ...... enjoy!

 

I'm going to try this one... Thanks for posting.

Maybe I'll make the trip out to an Oriental market today. That is the only place I recall seeing chicken livers at.

 

Hi Dawn - let me know how you like it.......try it on someone else - and I swear- they won't know it is liver really.....

 

Me too! Will make it this weekend . Is this something to eat more of?? I don't like liver meat, but never tried a pate??

 

Chicken liver isn't optimal I guess - but I don't worry too much about that any more. We have much more important things to worry about. Yep liver is good. I just made this with chicken hearts that I inadvertently bought ...was good.
You can use lamb liver but it is stronger - maybe calves liver would be good. It really helps to get the fat in and it is so reasonably priced

 

Oh Audrey I am so glad you posted this! I've been looking for a tasty recipe for this, without flour etc. Can't wait to try.

 

Hope - let me know how you like it! it is so easy to make ...and half butter - what's not to like!

 

I will. But just reading it made my mouth water can't wait to pick up some chi liver at the farmer's market this w/e!!