Serious Eats: Recipes
Cook the Book: Chicken Liver Pate
Chicken liver pâté is one of those rare but happy collisions of dirt cheap and delicious. With chicken livers at under $2 a pound, you can afford to make several servings of this velvety spread.
I've tested this recipe a number of times, and here are some observations:
1. When you're sautéing the chicken livers, don't be scared to take them off the heat. Overcooked livers produce a granular pâté with a faintly bitter taste.
2. If you already have whisky or bourbon in your liquor cabinet, either will work just fine—don't buy a whole bottle of brandy just to make this recipe.
3. This pâté can be served in an earthenware bowl, divided between several small ramekins, or unmolded from your choice of container, lined with plastic wrap.
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