Creamy Chicken Liver Pâté

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 10 -15 peppercorns
• 2 allspice berries
• 1 clove
• 4 coriander seeds
• 1/2 cup butter
• 1 onion, chopped
• 1 lb chicken liver
• salt
• 1/3 cup cream
• 1 -2 tablespoon brandy

Recipe

• 1 in a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside.
• 2 melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. be sure to keep heat relatively high so that the outside of livers sears and inside stays pink.
• 3 put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. purée mixture until it is smooth; taste and adjust seasoning.
• 4 put pâté in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. serve pâté with bread or crackers.