I love the flavors plus it's a great source of protein which I need since it's difficult to eat when I'm on chemotherapy.
I did add caramelized diced onions and Quatre-épices a french spice blend used in pates.
I always have several in the freezer, ready to go.
Had duck fat in the freezer and subbed it in for the butter. Wow! So simple, so rich and so, so inexpensive! Chicken livers must be among the least expensive protein in the meat counter!
To all the people who are confused by the water in this recipe. If you actually used a slotted spoon you would not get a watery pate. All you have to do is follow the recipe.
Good recipe for a simple pâté! I don’t understand on what planet you’d put the water in the food processor, when it’s pretty obvious that you don’t. Also, anyone who pays attention would know that 1 1/2 sticks of butter is 6 oz. Seriously, I don’t think said people would survive if life were to solely be based on very basic intelligence.
Does the water also go into the food processor? One reviewer made a comment about it...just curious before I try this recipe.
This recipe is perfect. Easy to follow and I have produced more than one lot of delicious pates. My go-to recipe for sure.
I normally don't like liver, but I like this. The additions really make it very tasty. I used a blender to turn mine into pate, and it worked great. Very smooth and spreadable.
Urgh! The recipe method does not explicitly say to dump the liquid (1/2 cup water) from the cooked livers. It says, ‘use a slotted spoon’. I now know from this mistake - I’ve wasted food & money on this failure. Please update method so it’s more clear.
So so good! We have tried many different recipes, but this is perfectly delicious
This was great, but please know that when it first comes out of the food processor the texture is more like a liver smoothie than liver pate. Thankfully, once refrigerated, it solidifies nicely. I will be making this again for NYE!
The best paté ever! Very rich in flavor, but so easy to make!