Chopped Liver Pate Spread

Apr 16, 2007 - Chopped Liver Pate Spread From Ina Garten 2 pounds chicken livers 1 cup rendered chicken fat 2 cups medium-diced yellow onion (2 onions) 1/3 cup Madeira wine 4 extra-large eggs, hard-cooked, peeled, and chunked 1/4 cup minced fresh parsley leaves 2 teaspoons fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Pinch cayenne pepper

Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.

In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned.

Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. - 0 Comments

Read More ›