Recipe of Chicken Vs Beef Liver Taste

Chicken Liver Pate With Currants

14 ounces chicken livers 14 ounces chicken gizzards 1/2 teaspoon salt 8 egg yolks 1 1/2 teaspoon coriander 1 1/2 teaspoon cumin 3/4 teaspoon though i should probably go back to eating only beef liver even if i don't and give up the cod liver oil which i never cared for the taste or the way it made.

Recipe Summary Chicken Liver Pate With Currants

This has a tiny hint of something special that nobody seems to be able to identify, along with currents this is a unique pate.

Ingredients | Chicken Vs Beef Liver Taste

½ cup dried currants

2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)

1 cup butter, divided

1 onion, finely chopped

2 cloves garlic, minced

2 pounds chicken livers, trimmed

½ cup heavy whipping cream

1 teaspoon dried thyme

½ teaspoon ground allspice

salt and ground black pepper to taste

Directions

Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.

Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.

Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.

Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

If you leave out the currants, be sure to still add the orange brandy to the mix.

Info | Chicken Vs Beef Liver Taste

prep: 20 mins cook: 6 mins additional: 4 hrs total: 4 hrs 26 mins Servings: 32 Yield: 4 cups

TAG : Chicken Liver Pate With Currants

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