Chicken Liver Pate Crock With Apples And Onions Recipe

Indulge in this decadent Chicken Liver Pâté, a culinary masterpiece adapted from Barbara Kafka's "Party Foods." This rich and flavorful pâté, featuring tender chicken livers, sweet apples, and caramelized onions, is sure to be a crowd-pleaser! Prepare to be amazed by its melt-in-your-mouth texture and irresistible taste. Perfect for elegant gatherings or a special weeknight treat. (Prep time includes soaking and chilling.)

Prep Time 120 mins
Cook Time 330 mins
Calories 185.6 kcal
Protein 10g
Rating 4.5 (2 Reviews)
Chicken Liver Pate Crock With Apples And Onions 41

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken Liver Pate Crock With Apples And Onions

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How to Make Chicken Liver Pate Crock With Apples And Onions

  1. Place 1 pound chicken livers in a bowl and pour 1 cup milk over them.
  2. Allow to stand at room temperature for at least 2 hours.
  3. Drain the livers and rinse thoroughly.
  4. Melt 4 tablespoons butter in a medium skillet over medium heat.
  5. Add the livers and cook, stirring frequently, for about 4 minutes, or until browned all over and still slightly pink in the center.
  6. Remove livers with a slotted spoon and transfer to a food processor.
  7. Return the skillet to medium heat and add 1 medium yellow onion, finely chopped.
  8. Cook, stirring frequently, for about 5 minutes, or until softened.
  9. Stir in 1 medium apple (such as Granny Smith or Honeycrisp), peeled, cored, and diced.
  10. Cook for 3 minutes more, until apples are slightly softened.
  11. Remove from heat and scrape the onion and apple mixture into the food processor with the livers.
  12. Return the skillet to low heat.
  13. Add 2 tablespoons Calvados (or apple brandy) to the skillet and deglaze, scraping up any browned bits. Pour into the food processor.
  14. Add 1/2 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and a dash of hot pepper sauce (to taste). Process until completely smooth.
  15. Add 2 tablespoons cold butter, cut into pieces, with the motor running. Process until very smooth and creamy.
  16. Pour the mixture into a decorative crock or serving dish.
  17. Cover with plastic wrap and refrigerate for at least 3 hours (or preferably overnight) to allow flavors to meld.
  18. Serve chilled and enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

3g

Fat

53g

Carbs

0g

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Starters Appetizers & Snacks Main Courses Main Dish / Dinner Poultry Chicken Recipes European French American Gluten Free Fall Recipes Holiday Recipes

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