Chicken Liver and Bourbon Pate
Author: Julia McPhee
Nutrition Information
- Serving size: 1
- Calories: 224
- Fat: 19.6g
- Saturated fat: 11.9g
- Carbohydrates: 0.6g
- Protein: 10.6g
Recipe type: Dips and dressings
Cuisine: Low Carb
1 Serve: ¼ ramekin
Ingredients
- 500 g chicken livers
- 1 medium Onion, diced
- 3 cloves Garlic, diced
- ¾ cup melted Butter (plus extra to seal the top surface)
- 1 tbsp Italian herbs
- 3 tbsp Bourbon or brandy
- ½ tsp each Salt and black pepper
Instructions
- Heat some of the butter in pan and add onion garlic and italian herbs. Sauté until onion is soft and add chicken livers. Gently sauté until the livers are cooked on the outside but still pink on the inside. Add remaining butter, salt and pepper, brandy, and cook for a further minute or two. Remove from heat and place mixture in a blender. Blend until smooth and pour mixture into four 10 cm ramekins. Melt extra butter (around ¼ cup) and pour over each ramekin.Place ramekins in fridge to set. Pate can actually be eaten immediately but best to wait until the top layer of butter has set. The flavours improve over night so my advice is to let set overnight and eat the next day with slices of cucumber or on crunchy Seed Crackers
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4 Comments
How long with this pate keep in the fridge?
Apologies for the late reply Dianne. I would keep this for a maximum of 5 days. It might be safe for a week but to be safe stick to 5 days.
It does get tastier by the day!
Apologies for the late reply Dianne. I would keep for 5 days, it might be ok for a week but stick to 5 days to be safe. Enjoy the flavour as it intensifies by the day.
Hi Julia,
Have you tried freezing the pate? If so, how did it go?
Vicki