Brandied Chicken Liver Pate

There are a number of methods for making pate, all of which produce differences in richness and texture. This recipe is on the lighter side of the spectrum. It is an adaptation of a family recipe given to me by a friend some years ago. The original version is a more standard Jewish recipe that uses rendered chicken fat and hard boiled eggs. Brandied Chicken Liver Pate

Brandied Chicken Liver Pate

Ingredients ~
3 tablespoons butter
1 medium onion, finely chopped - about 1 cup
2 medium cloves garlic, minced
1 lb chicken livers, trimmed of any fat or sinew
1/2 tsp salt
Freshly ground black pepper
Pinch of ground allspice
2 tablespoons brandy

Preparation ~
Melt the butter in a large nonstick skillet over medium-low heat. Add the onion and garlic and cook until softened and onion becomes translucent, about 4 to 5 minutes. Add the chicken livers, salt, pepper and allspice.

Cook until the chicken livers are cooked through but still pink when cut open, about 7 to 9 minutes. Stir in the brandy and remove from heat. Allow mixture to cool to room temperature.

Once cooled, puree the mixture in a food processor until smooth and transfer to a small crock, smoothing the top with a spatula.

Serve spread on thin slices of toasted baguette or a light, mild flavored cracker. Garnish with paper-thin slices of sweet red onion if desired.

Recipe Notes ~
If you prefer an even smoother, richer texture, add a small amount of mayonnaise (about 1 tablespoon) to the mixture while processing.