Dottie's Pate

Smooth and tasty chicken liver pate made with butter, onion, and just a little cognac makes a perfect spread for bagel crisps, rye toast, or crackers.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 95 Calories

Ingredients

• ¾ cup butter, softened
• 1 teaspoon salt
• 1 cup water
• ground black pepper to taste
• 2 bay leaves
• 1 clove garlic, chopped
• ¼ teaspoon dried thyme
• 2 dashes hot pepper sauce (such as Tabasco®)
• 2 tablespoons cognac
• 1 pound chicken livers, rinsed and trimmed
• ⅔ cup thinly sliced onion

Recipe Instructions

Step 1

Place the chicken livers, onion, garlic, bay leaves, thyme, water, and 1 teaspoon of salt into a saucepan, and bring to a boil. Reduce heat to a simmer, and cook until the livers are cooked through, 7 to 8 minutes. Remove from heat, and let sit for 5 minutes. Remove bay leaves.

Step 2

Place the liver mixture into a food processor, and run the machine; add the butter to the mixture, about 1 tablespoon at a time. Add the hot pepper sauce, 1 more teaspoon of salt, the black pepper, and cognac to the running machine. Process until smooth; spoon into a crock or serving bowl, cover, and chill until firm.