Simplest paté ever

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.

Yum!

3 comments

  1. This looks amazing! Not many people like liver but I love it! I’ve been eating it since I was a kid. Now my mom makes it for me and my family. My kids and husband love it! And it’s so good for you. I’ll have to try to recipe. Thanks for sharing 😊

    Liked by 1 person

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