Brandied Chicken Liver Pate

1. 1

   In a large heavy skillet cook onion and garlic in butter over moderate heat, stirring, until softened.

2. 2

   Pat dry chicken livers and season with salt and pepper.

3. 3

   Add livers to onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes.

4. 4

   Add brandy and simmer 2 minutes.

5. 5

   Transfer hot mixture to a food processor and add nutmeg, allspice, and salt and pepper to taste.

6. 6

   Puree mixture until very smooth and cool mixture.

7. 7

   While pate is cooling, in a bowl cover currants with boiling water and soak 5 minutes.

8. 8

   Drain currants and pat dry between paper towels.

9. 9

   Transfer pate to bowl and stir in currants.

10. 10

    Pack pate in a crock (or crocks).

11. 11

    Chill pate, its surface covered with plastic wrap, at least 6 hours and up to 3 days.

12. 12

    Bring pate to room temperature before serving.

13. 13

    Serve pate with toasts or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.