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Chicken liver pate

December 15, 2010

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Serves 6

1/2 pound chicken livers

4 tablespoons butter, at room temperature

Salt and pepper, to taste

1/4 teaspoon ground allspice

1/4 teaspoon ground cumin

Handful fresh parsley sprigs (for garnish)

1. Line a 1-cup bowl with plastic wrap, letting the wrap hang over the edges.

2. Line a plate with paper towels. Pat the chicken livers dry.

3. In a skillet, heat 1 tablespoon of the butter. Add the livers, salt, and pepper. Cook over high heat, turning several times, for 5 minutes or until the livers are cooked through. They will splutter as they cook, so stand back. Remove the pan from the heat and set the livers aside to cool.

4. Use a rubber spatula to scrape the livers and all the sediment in the pan into a food processor. Add the allspice, cumin, and remaining 3 tablespoons butter. Work the mixture, scraping the sides of the bowl several times, until it is smooth. Taste for seasoning and add more salt, pepper, allspice, or cumin, if you like.

5. Pack the liver into the lined bowl. Press it firmly to release any air pockets. Smooth the top. Fold the extra wrap onto the liver. Refrigerate for at least 1 day for the flavors to mellow.

6. Unwrap the plastic and invert the pate onto a plate. Lift off the wrap. Garnish with parsley and serve with French bread or crackers. Sheryl Julian