Chicken Liver Pâté in White Wine Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cut chicken livers in half and remove small bits of fat. Set aside. In a 2 cup (500 mL) casserole, combine butter, onion, apple, thyme and garlic and saute on med-high for 5 minutes or until apple is tender.
In a 8 cup (2 L) casserole, heat white wine 3 to 4 minutes to reach boiling point.
Pierce chicken livers repeatedly to perforate membranes. Place livers in the hot wine. Cover and cook at full power 3 to 4 minutes. Livers must be pinkish inside. Stir and drain well. Discard cooking juices.
In a food processor, process apple-onion mixture until reduced to a purée. Add chicken livers, as well as brandy and other seasonings. Finally, add the cream.
Place pâté in a small earthenware or glass mould. Sprinkle with parsley, cover and refrigerate 2 hours before serving. This pâté will keep three days in the refrigerator.
|Per 300 g serving||Amount|
|Saturated Fat||8 g|
|Per 300 g serving||% Daily Value|