First, this is really a method, not a recipe, which makes it infinitely personal. Second, this is an inexpensive, quick, mild, chicken liver pate, and it’s scrumptious. Here’s how.
Even at today’s high grocery prices, an entire 1-pound carton of livers costs just $3. Add a little onion, seasonings, and 3 tablespoons of butter for a silky smooth cereal bowl full.
Rinse the raw livers, pour into a sauce pan, cover with water, add any seasonings you like (I’ve used salt, pepper, thyme; today I used a seasoning mix called Spike), and cook on medium high just a few minutes until barely pink inside.
Option 1: add a few chunks of onion to cook at the same time. I prefer a little texture in mine, so I saved the raw red onion to add later while pureeing.
Remove cooked livers from heat, let stand 5 minutes, drain off cooking water, and pour into a food processor. Add 3 tablespoons of butter (and the raw onion, if desired) and spin until smooth.
Option 2: add a little Cognac or whiskey. I didn’t, and it was plenty rich without it.
Serve on baguette slices, baby bella mushrooms, as a dip for fresh veggies, as a sandwich spread, etc. I’m having mine this evening in mushrooms and on squares of toasted “Everything” bread.