If you never made Chicken Liver Pâtè now you have the chance and you will see how surprisingly easy it is. I do buy different type of pâtès all the time, as we really do love it. But, this year I decided to make my own, and it came out delicious. Silky and smooth is perfect with crostini, crackers, cornichons or as I did with a spicy cranberry jelly. One thing is sure you will impress all your guests with this appetizer. Enjoy!🍷
Chicken liver pâté with pistachios.
Serving 8
1 lb chicken liver
1 1/2 cup white wine
1 stick of butter
1/2 cup heavy cream
1/4 cup brandy
1/4 cup pistachios
Salt and black pepper to taste
1/4 tsp nutmeg
Instructions
In a pot add the white wine and bring it to a boil over medium high heat.
Add chicken livers into the pot and let them simmer for 5 minutes.
Drain the chicken liver and while still warm transfer it into a food processor.
Add the rest of the ingredients into the food processor. Blend until smooth and creamy.
Transfer the creamy mixture into ramequins. You can drizzle melted butter on top.
Refrigerate overnight. Serve with crostini on it’s own with cornichons or even a tart preserve or chutney like cranberry, blackberries or even blueberries.
Enjoy!
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