Originally Posted by mrsag
I am looking for a really great chopped chicken liver pate or salad what ever you want to call it. I have read plenty of them but I am looking for something a little different or some little ingredient added that makes a difference or makes it special.
This is a quick chicken liver pate based very, very loosely on an old recipe of Elizabeth David and it doesn't have a silly ratio of butter to livers.
I prefer it as a smooth pate and for spreading on good bread or hot toast but you can process it for less time so it's coarser. It was very popular when I used to make pates and terrines for local pubs and restaurants.
1lb chicken livers
butter for sautéing
small glass each of sherry and brandy (or just sherry)
salt and black pepper
2 extra ounces butter
clove of garlic
pinch of mixed spice (the mix you'd use in fruit cake - dunno know what it's called in North America)
Pinch of powdered herbs (eg thyme, rosemary NOT sage!)
Clean livers well, making sure you remove even the slightest bit of yellowish/greenish staining as this will make the pate bitter and rinse them and pat dry on kitchen paper. Saute them in butter until they are cooked but still pink inside.
Put the livers into the processor. Add the alcohol to the frying pan/skillet and bring to boil to collect the debris out from the bottom of the pan. Pour the liquid into the processor, add the rest of the ingredients and process until they reach the consistency you like. Put into a small ceramic container and refrigerate until required. If keeping overnight or longer cover with 1/2 an inch of melted butter to seal the surface.
If you don't have a processor you can mash the livers with a fork.
You can use any poultry livers - duck, turkey, goose. It's easy to scale up or down according to your requirements.