Chicken Liver Pate with Currants recipe
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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
Nutrition Info
- 105.7 caloriescarbohydrate: 2.8 gcholesterol: 122.9 mgfat: 8.3 gfiber: 0.3 gprotein: 4.7 gsaturatedFat: 4.9 gservingSize: -sodium: 61.4 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Liver Pate with Currants
Directions
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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.