Chicken Liver Pate
- 3/4 cup (180g) melted chicken or duck fat
- 1 onion, peeled and diced
- 1 pound (450g) chicken livers
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 3 large hard-boiled eggs
- 2 teaspoon red wine vinegar
- 1 teaspoon whiskey, port, or sherry wine
- pinch cayenne powder
- 2 tablespoons water
- 1/2 cup plus 2 tablespoons port wine (155g, total)
- 2 teaspoon sugar
- 1 teaspoon unflavored gelatin granules
- pinch of ground allspice
- Produce
- Onion (1)
- Meat
- Chicken livers (1 pound)
- Chicken or duck fat (3/4 cup)
- Condiments
- Red wine vinegar (2 teaspoon)
- Cooking & Baking
- Allspice, ground (1 pinch)
- Cayenne, powder (1 pinch)
- Pepper, freshly ground (1 teaspoon)
- Salt (1 teaspoon)
- Sugar (2 teaspoon)
- Drinks
- Water (2 tablespoons)
- Refrigerated
- Eggs, large hard (3)
- Desserts
- Gelatin granules, unflavored (1 teaspoon)
- Beer, Wine & Liquor
- 2 cup plus 2 tablespoons port wine (155g (1)
- Whiskey (1 teaspoon)
Preparation
Read recipe preparation on davidlebovitz.com
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Recipe Stats
Published January 9, 2013 (1 month ago).
17 people saved this recipe.
