Colleen's Chicken Liver Pate

If you love chicken liver pate, you will love this creamy recipe with a bit of a kick from balsamic vinegar, red pepper flakes, and whiskey.

• Preparation Time: 20 mins
• Cooking Time: 16 mins
• Total Time: 36 mins
• Calories: 253 Calories

Ingredients

• 1 cup milk
• salt and ground black pepper to taste
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 1 teaspoon red pepper flakes
• 1 teaspoon fresh thyme
• 1 small yellow onion, chopped
• 2 cloves garlic, smashed
• 1 pound chicken livers, trimmed
• 8 tablespoons cold unsalted butter, divided
• 1 tablespoon whole black peppercorns, divided
• 2 teaspoons Scotch whiskey

Recipe Instructions

Step 1

Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.

Step 2

Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.

Step 3

Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.

Step 4

Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.

Step 5

Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.