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Learn more >Chicken Liver Pâté
Serve up a delicious French spread with this surprisingly simple chicken liver pâté recipe. Spread pâté into a ramekin and serve with melba rounds for the perfect hors d’oeuvres.
Ingredients
- 1 pound Sanderson Farms® Chicken Livers
- 1 cup milk
- 8 tablespoons unsalted butter, divided
- 1/3 cup minced shallots
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1¼ teaspoons dried thyme
- 1 teaspoon anchovy paste
- 3 tablespoons dry sherry
- 1/4 teaspoon ground black pepper
- pinch of ground red pepper
- 1/3 cup heavy whipping cream
- 24 melba rounds
Directions
- Trim fat from the chicken livers and soak livers in milk for one hour. Remove the livers from the milk and pat dry.
- Heat 4 tablespoons of butter in a 12-inch skillet over medium heat. Let the butter brown for about 3 minutes.
- Add shallots and sauté for 1 minute. Add livers, leaving space around them for even cooking. Add salt. Turn heat to medium-high and cook 2 minutes on each side.
- After livers have cooked, add garlic, thyme and anchovy paste. Cook for 1 minute.
- Add sherry. Cook 2 minutes. Turn heat off and allow to cool.
- Add liver mixture into a food processor. Add black pepper, red pepper, whipping cream and the remaining 4 tablespoons of butter. Pulse to combine.
- Spread pâté into a 12-ounce bowl or ramekin, cover and refrigerate for one hour.
- Serve with melba rounds.
Nutrition Facts
| Calories | 190 |
| Fat | 15g |
| Saturated Fat | 9g |
| Sodium | 170mg |
| Carbohydrate | 7g |
| Sugars | 1g |
| Protein | 8g |
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