Chicken Liver Pate With Caramelized Onion
CDKitchen https://www.cdkitchen.com
Serves/Makes: 1.5 cups | Ready In: 30-60 minutes
Ingredients:
2 tablespoons butter
1 onion, finely chopped
1 clove garlic, minced
1 pound chicken livers, trimmed
2 tablespoons brandy
1/2 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 hard-boiled egg, minced
thin sliced rye bread
***Caramelized Onion***
4 tablespoons butter
4 tablespoons bacon drippings
2 onions, diced
1 dash Worcestershire sauce
Directions:
In large skillet, melt butter over medium-high heat. Add onion; cook stirring frequently, until tender and golden. Stir in garlic and livers; cook until livers are lightly browned, but still pink inside, about 5 minutes.
In blender or food processor, puree liver mixture, cream, salt, pepper and thyme until smooth, stopping occasionally and scraping down sides with spatula.
Spoon mixture into small bowl; cover and refrigerate at least three hours before serving. Serve with minced hard-boiled egg, rye bread, and Caramelized Onion.
For Caramelized Onion: Heat butter and bacon dripping in a skillet over medium heat. Reduce heat and stir in onions; cook until browned and very tender, 25 minutes. Do not scorch.
Add dash of Worcestershire sauce once the onions have caramelized; stir well. Add a little more bacon drippings to pan to glaze onions. Cool slightly before serving.
Recipe Location: https://www.cdkitchen.com/recipes/recs/813/Chicken-Liver-Pate-With-Carame119781.shtml
Recipe ID: 90654
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