Chicken Liver Pate

Name: Chicken Liver Pate
Yield: Serves 8 (Makes about 2 cups)
Cuisine: Europe, French
Ingredients: 8 tablespoons (1 stick), unsalted butter; 3 , medium shallots, sliced (about 1 cup); 1 tablespoon, minced fresh thyme leaves; 1/4 teaspoon, table salt; 1 pound, chicken livers, rinsed and patted dry, fat and connective tissue removed; 3/4 cup, dry vermouth; 2 teaspoons, brandy; , Ground black pepper

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A relatively simple puree of chicken livers, butter, and aromatics, great chicken liver pate has a smooth, mellow flavor and a fine texture that melts to a creamy consistency.

SERVES8 (Makes about 2 cups)

WHY THIS RECIPE WORKS

While developing our best chicken liver pâté recipe, we found that it was imperative to buy the freshest livers possible and trim them well of fat and connective tissue. Old, untrimmed livers produced a spread that was overwhelmingly metall...

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