Chicken Liver Pate

1. 1

   Add salt and pepper to flour.

2. 2

   Rinse chicken livers and pat dry.

3. 3

   Dredge chicken livers in flour mixture and set aside.

4. 4

   Saute onion in 1/2 of the butter until light in color.

5. 5

   Add rest of butter to pan and then chicken livers.

6. 6

   Cook until lightly crunchy on outside.

7. 7

   Transfer 1/2 of mixture to food processor; add 1/2 tablespoon brandy.

8. 8

   Process until finely chopped.

9. 9

   Repeat same for mixture in pan.

10. 10

    Mix together and refrigerate for 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.