Monday, November 9, 2009

Chicken Liver Pate

We got this one from Bon Appetit and the BA Foodist and put jars of it in last year's Christmas gift bags. Since it went over so well last year, it will very likely get a repeat inclusion this year.


  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
  • 4 bacon slices, chopped
  • 1 1/2 cups chopped onion
  • 1 garlic clove, minced
  • 12 ounces chicken livers, trimmed
  • 1 large Granny Smith apple, peeled, cored, cut into 1/4- to 1/3-inch cubes (about 1 1/3 cups)
  • 1 tablespoon chopped fresh marjoram
  • 2 hard-boiled eggs, peeled, quartered
  • 2 tablespoons dry Sherry, bourbon, or Cognac
  • 1 1/4 teaspoons salt
  • Fresh parsley sprig
  • Rye bread slices, toasted


  • Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add bacon and sauté until translucent, about 3 minutes. Add onion and sauté until pale golden, about 5 minutes. Add garlic and stir 1 minute. Add chicken livers, apple, and marjoram; sauté until livers are no longer pink inside and apple is soft, about 8 minutes.
  • Transfer warm liver mixture to processor. Add hard-boiled eggs, Sherry, and salt; puree until almost smooth. Transfer mixture to fine to medium sieve set over large bowl. Using sturdy rubber spatula, press mixture through sieve into bowl. Mix in remaining 1/2 cup butter. Season pâté to taste with freshly ground pepper. Transfer to small serving bowl. DO AHEAD Can be made 4 days ahead. Cover and chill.
  • Garnish pâté with parsley and serve with toasted rye bread.

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