CHICKEN LIVER PATE
Steps:
- 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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Ashiq Ali
[email protected]This pate was amazing! I'll definitely be making it again.
Milky Fourdude
[email protected]I've made this pate several times and it always turns out great. It's a great way to use up leftover chicken livers.
Haroldspeedioo Martinez13
[email protected]This recipe was easy to follow and the pate turned out great. I served it with crackers and it was a perfect appetizer.
Anmol Karki
[email protected]I'm not a fan of liver, but I tried this pate and was pleasantly surprised. It was very smooth and flavorful. I would definitely make it again.
afzaal iqbal
[email protected]This pate was delicious! I made it for a party and it was a huge hit. Everyone loved it.
Sunita Balami
[email protected]I found this recipe to be a bit bland. I added some extra spices and herbs, and it turned out much better.
Saddam Saddam
[email protected]This pate was a bit too strong for my taste, but my husband loved it. He said it was the best pate he's ever had.
junaed islam
[email protected]I love chicken liver pate, and this recipe didn't disappoint. It was simple to follow and the pate turned out perfectly. The flavor was smooth and savory, and I especially liked the addition of cognac.
PRIESTER Mj
[email protected]This pate was a hit at my dinner party! It was easy to make and had a rich, creamy flavor. I served it with crackers and cornichons, and my guests loved it.