Chicken Liver Pate with Currants

Name: Chicken Liver Pate with Currants
Total time: 266
Yield: 32
Ingredients: ½ cup dried currants; 2 tablespoons brandy-based orange liqueur (such as Grand Marnier®); 1 cup butter, divided; 1 onion, finely chopped; 2 cloves garlic, minced; 2 pounds chicken livers, trimmed; ½ cup heavy whipping cream; 1 teaspoon dried thyme; ½ teaspoon ground allspice; salt and ground black pepper to taste

Recipe by Cheri from allrecipes.com

Appetizer 4 Hr. 26 Mins.

Ingredients

32 servings

•

½ cup dried currants
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2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
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1 cup butter, divided
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1 onion, finely chopped
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2 cloves garlic, minced

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2 pounds chicken livers, trimmed
•

½ cup heavy whipping cream
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1 teaspoon dried thyme
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½ teaspoon ground allspice
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salt and ground black pepper to taste

Instructions

Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.