Chicken Liver Pate

TOTAL TIME: 2 hr 45 min
Prep: 15 min
Inactive Prep: 2 hr
Cook: 30 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
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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.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on January 02, 2014

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    Outstanding. Easier than most chicken liver pate recipes. I added 1 stick cubed butter to puree for more creaminess and 1 T. sugar; carmelized onions in schmaltz. Guests loved it and presentation is festive.

    people found this review Helpful.
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  • on December 24, 2013

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    Great!!!! Easy to fix I hate liver but love this

    people found this review Helpful.
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  • on December 28, 2011

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    Made it for Xmas, loved it. Easy to make, serve and eat.

    people found this review Helpful.
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