Easy Chicken Liver Pate

Name: Easy Chicken Liver Pate
Total time: 245
Yield: 16
Ingredients: 1 cup butter, divided; 1 onion, quartered; 1 tart apple - peeled, cored, and quartered; 1 pound chicken livers, rinsed and trimmed; ¼ cup brandy; 2 tablespoons heavy whipping cream; 1 teaspoon lemon juice; 1 ½ teaspoons salt; ¼ teaspoon ground black pepper; 1 tablespoon butter, melted

Recipe by Patricia Travisano from allrecipes.com

Dinner,Appetizer,Snack 4 Hr. 5 Mins.

Ingredients

16 servings

•

1 cup butter, divided
•

1 onion, quartered
•

1 tart apple - peeled, cored, and quartered
•

1 pound chicken livers, rinsed and trimmed
•

¼ cup brandy

•

2 tablespoons heavy whipping cream
•

1 teaspoon lemon juice
•

1 ½ teaspoons salt
•

¼ teaspoon ground black pepper
•

1 tablespoon butter, melted

Instructions

Set aside 1/2 cup butter to soften slightly.
Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.