Chicken Liver Pate


When batch-cooking whole fryers, what to do with all the livers? Try this freezable pate! It's oh-so-elegant as a party appetizer with good crackers.


1⁄2 pound
chicken livers
1⁄2 cup
butter (do not substitute margarine or spread)
1 tablespoon
1 tablespoon
sherry, dry
garlic clove
salt, to taste
pepper, to taste
bay leaf


Clean chicken livers, cutting out any veins. Melt 2 tablespoons of butter in a frying pan. Add livers and cook gently for five minutes, turning from time to time. Liver should be cooked on the outside but pinkish in the middle--but not raw.

Place livers in work bowl of food processor (use metal blade). Pour brandy into frying pan, increase heat and let brandy bubble for 1 minute, stirring to loosen any cooked bits in the pan.

Pour into food processor. Add sherry and garlic clove to food processor and flash-process until mixture is smooth. Add 4 tablespoons butter, cut in chunks, and flash blend until smooth. Season to taste.

Spoon mixture into small pate crock, terrine or souffle dish and smooth the top. Top with bay leaf. Melt the remaining butter in a clean pan or microwave in a custard cup. Pour melted butter over the bay leaf and pate. Chill to set.

To freeze: wrap crock or terrine in plastic wrap; over-wrap in aluminum foil. Label and freeze.

To thaw: place in refrigerator overnight or thaw at room temperature for 4 to 5 hours.