Recipe courtesy of Chuck Hughes
Show: Chuckmas
Print
Chicken Liver Pate
Total:
2 hr 45 min
Active:
15 min
Yield:
4 cups (1 l)
Level:
Easy
Total:
2 hr 45 min
Active:
15 min
Yield:
4 cups (1 l)
Level:
Easy

Ingredients

  • 4 large onions, thinly sliced
  • 1/4 cup/60 ml olive oil, plus more if needed
  • Salt and freshly ground black pepper
  • 1 1/2 pounds/675 g chicken livers, trimmed
  • 2 small carrots, cooked
  • 4 hard-boiled eggs
  • A pinch of nutmeg
  • Bread, toast or crackers, for serving

Directions

In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.

In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.

In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.

Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.

Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Pork Liver Pate Cone

Recipe courtesy of Mei Mei Street Kitchen

Chicken Liver Crostini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Chicken Liver Mousse

Recipe courtesy of Alton Brown

Vermicelli with Spicy Chicken Liver-Tomato

Recipe courtesy of Charlotte Armstrong

Chicken Liver Cake (Gateau Foie de Volaille)

Chicken Livers Banker Style: Fegato di Pollo alla Finanziera

Recipe courtesy of Mario Batali

Chicken Liver Mousse with Truffles: Spuma di Fegati con Tartufo

Recipe courtesy of Mario Batali

Chicken Livers with Leeks, Balsamic Vinegar and Dried Apricots

Recipe courtesy of Mario Batali

So Much Pretty Food Here