Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken livers (see notes)
  • 1 cup milk (optional - see recipe notes)
  • 1-1/2 tablespoons vegetable oil
  • 3/4 cup onion (chopped)
  • 1 clove garlic (finely chopped)
  • 2 tablespoons brandy
  • Salt and freshly ground black pepper
  • Pinch of ground allspice

Instruction

  • Trim the chicken livers of any visible fat and sinew and cut the larger pieces in half. Place in a shallow bowl and add the milk to cover (see notes).
  • Cover and refrigerate for 30 to 90 minutes, then drain thoroughly and pat dry with paper towels before cooking.
  • Heat the vegetable oil in a large nonstick skillet over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute longer.
  • Add the chicken livers, brandy, 1/2 teaspoon salt, a few grinds of black pepper and a pinch of allspice. Continue cooking, stirring often, until the livers are cooked through but still pink in the center, 7 to 9 minutes.
  • Taste and adjust the seasoning, then remove from the heat and allow to cool for 10 minutes.
  • Once cooled, purée the mixture in a food processor until smooth and transfer to a small bowl for serving.Note: If you'd like a slightly creamier texture for your paté you can add a little mayonnaise (1 to 2 tablespoons) and process until blended.
  • Serve paté on crackers or thin slices of toasted baguette. Top with chopped fresh chives or paper-thin slices of sweet onion if desired.