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Chicken Liver Pate

Ingredients

16 ounces

chicken livers

8 tablespoons

unsalted butter

1/4 cup

minced shallots

1 clove

garlic

1-1/2 teaspoons

dried thyme

2 tablespoons

dry sherry

salt

freshly-ground black pepper to taste

pepper

2 tablespoons

heavy cream

pinch

ground nutmeg

Instructions

STEP 1

Trim chicken livers and dry on paper towels.

STEP 2

Melt 4 tablespoons butter in a skillet, add shallots and garlic, sauté for 3 minutes.

STEP 3

Add chicken livers, thyme, sherry, salt, and pepper. Cook until livers are light pink, 3-4 minutes.

STEP 4

Transfer to a food processor. Add heavy cream, remaining butter, and nutmeg. Blend until smooth.

STEP 5

Transfer to a bowl, cover, and refrigerate until firm, at least 3 hours.

STEP 6

Serve in ramekins or small jars, garnish as desired.

Nutrition Facts

(per serving)

Calories:

216 calories

Servings:

8 servings

Carbohydrates:

2 g

Fat:

17 g

Fiber:

0 g

Protein:

14 g

Sugar:

1 g

Meal Effort

Preparation:

15 minutes

Cook:

10 minutes

Total:

3 hrs 25 mins

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