Cook The Book: Chicken Liver Pate Recipe

1. 1

   Soak the chicken livers in the brandy for 3 to 4 hours in a cool place; do not refrigerate. Drain the livers and reserve the liquid.

2. 2

   Saute the shallots in 1 tablespoon butter until wilted. Add the chicken livers, sage, and salt and pepper to taste. Saute until the livers are no longer pink inside, approximately five minutes. Transfer the mixture to the bowl of a food processor, add the remaining butter, and process until smooth. Add the reserved brandy and process for another 30 seconds. Transfer to a bowl, cover, and refrigerate for at least 24 hours before serving.

* Per serving · 4 servings · Values may vary.

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