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Chicken Liver Pate

I know that liver is something many people think is gross… (in fact, it looks enough like dog food in this recipe that I opted out of putting up a picture so as not to deter anyone from trying it) but not in my house, we love it. In fact, I know someone who adores a good chicken liver pate. Yep, that would be my 6 year old, and she’s loved it since she could chew. My mother actually once suggested that I should be careful how much of it my daughter eats since it has so much cholesterol in it… well, um, first of all, yeah, it’s got a pound of chicken liver and a stick of butter in it, it’s got some cholesterol, oh, and some fat too! But, second, and more importantly, SHE’S SIX!

My compromise, for the sake of my own heart and butt, is that I usually make it only once per year, on Thanksgiving (occasionally I throw it in there on Passover or Yom Kippur). What can I say? It’s really good. If you don’t believe me you’ll just have to make it and try it.

Chicken Liver Pate:

1 pound chicken liver
10oz package of cremini mushrooms
1 medium onion
1 green apple, peeled and diced
1/4 cup fresh chopped thyme
¼ cup fresh sage chopped
½ cup Madeira wine
½-3/4 cup chicken stock
1 stick butter
Kosher salt
Freshly ground black pepper

In a large skillet sauté sliced onion, chopped mushrooms, and chopped apple in ½ stick margarine seasoned with kosher salt and freshly ground pepper until caramelized. Add thyme and toss for 1-2 minutes. Add wine and allow liquid to reduce by half. Add chicken stock and allow the liquid to reduce by half. Transfer the mixture to the work bowl of a food processor.

Add remaining margarine to skillet and add rinsed chicken liver. Season with kosher salt and freshly ground pepper sautéing until just cooked through but still pink. Transfer to the work bowl of the food processor. Puree the mixture and transfer to covered bowl and place in fridge to chill for at least 1 hour. Serve with toasted sourdough points or wheat crackers.

Serves an army.