Chicken Liver Paté: The Best Chicken Liver Paté Recipe from Cook'n

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	Chicken Liver Paté

Serves: 2

Prep Time: Ready in 2 hours 25 min
Carbohydrate Count: 6g per serving

Print this Recipe

   1 pound chicken livers rinsed, drained and cut in small pieces
   2 tablespoons vegetable oil
   1 teaspoon salt
   1/8 teaspoon black pepper
   3 tablespoons shallots chopped
   2 tablespoons onions chopped
   1/2 cup whipped cream
   1 cup butter, softened and cut in pieces
   1 tablespoon parsley minced
   Whipped butter
   Minced parsley

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1. At least 2 1/2 hours or up to 2 days before serving:

2. In a 10- inch non-stick skillet over high heat, sauté chicken livers in hot oil until no longer red. Sprinkle with salt and pepper. Reduce heat to medium.

3. Add shallots and onion. Sauté for 4 minutes or until shallots are transparent but not browned. Cool slightly.

4. Transfer liver mixture to a food processor bowl fitted with a metal blade or a blender container. Cover and process or blend until smooth.

5. With motor running, slowly add cream, then butter and parsley and continue to process or blend until very smooth, scraping as needed. Spoon mixture into a 3-cup crock or decorative bowl.

6. Spread surface of paté with butter to seal. Cover and refrigerate at least 2 hours or up to 24 hours. If making more than 4 hours ahead, remove from refrigerator 1 hour before serving to soften. Garnish with parsley.

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